Lemon Parmesan Chicken and Rice

Ingredients:
2 chicken breasts
1 cup of basmati rice
Capers

Marinade:
Juice of 1/2 lemon
1 tbs of olive oil
1/2 tablespoon of pepper
1 tablespoon of sea salt
1 tablespoon of garlic powder

Lemon Parmesan Sauce:
1/3 cup of milk
Juice of 1/2 lemon
2/3 cups of shredded Parmesan
Pepper to taste

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Marinade the chicken for 30-45 minutes in the refrigerator.

Cook chicken in a frying pan until the internal temp reaches 165. About 7-8 mins on each side.

Cook rice according to instructions.

Using an immersion blender (or whatever else) blend all the components for the sauce with the exception of the lemon.

Deglaze chicken pan using the juice of 1/2 lemon. Mix in the remaining, blended sauce components. Heat for several (2-3) minutes and allow to thicken slightly.

Assemble as desired and sprinkle with capers.

Made three lunch portion and just ate a plate for dinner. 🥘

by YarntYouSweet