Caramelized Onion Creamy Chicken

Ingredients (raw weights)

• 1000 g chicken breast, boneless skinless, raw
• 9 g salt, dry
• 3.4 g black pepper, dry
• 6.2 g garlic powder, dry
• 2 g oregano, dried, dry
• 4.6 g paprika, dry
• 1.4 g basil, dried, dry
• 14 g olive oil, as sold
• 10 g butter, light, as sold
• 20 g butter, light, as sold
• 350 g onion, raw
• 3 g salt, dry
• 1.1 g black pepper, dry
• 2.3 g paprika, dry
• 2.7 g chili powder, dry
• 80 g sun-dried tomatoes in oil, drained
• 10 g garlic, raw
• 380 g milk, 1% low fat, as sold
• 180 g cream cheese, light (low fat), as sold
• 50 g parmesan cheese, grated, as sold
• 3.8 g fresh parsley, chopped, raw
• 10 g butter, light, as sold
• 15 g garlic, raw
• 3 g salt, dry
• 2 g mixed herbs, dry
• 250 g white rice, cooked
• 7.6 g lemon juice, as sold

Steps

1. Chicken with creamy sauce:
2. Slice the chicken breast into cubes. Season the chicken with salt, black pepper, garlic powder, oregano, smoked paprika, basil, and olive oil. Mix well until fully coated.
3. Cook the chicken on medium heat for about 5 minutes per side until golden and juicy. Remove the chicken from the pan and set aside.
4. In the same pan, add extra butter, then cook the sliced onions until soft and caramelized.
5. Add sun-dried tomatoes and minced garlic along with additional seasoning. Mix and cook for about 2 minutes.
6. Lower the heat and add milk, light cream cheese, and Parmesan. Mix until smooth and creamy.
7. Add the cooked chicken back to the pan and finish with fresh parsley.
8. To make the rice:
9. In a pan, sauté minced garlic for about 2 minutes until fragrant. Add salt, mixed herbs, and cooked rice. Mix well.
10. Add lemon zest and lemon juice, then mix until fluffy and fragrant.
11. Serve the creamy chicken with the lemon rice and enjoy.