Creamy Chicken Alfredo Fried Rice

Ingredients (raw weights)

• 1400 g chicken breast, boneless skinless, raw
• 15 g salt, dry
• 5 g italian herbs, dry
• 2 g parsley, dried, dry
• 12 g garlic powder, dry
• 9.6 g onion powder, dry
• 6.9 g paprika, dry
• 6.8 g chili powder, dry
• 40 g or 8 tsp olive oil, as sold
• 40 g garlic, raw
• 90 g onion, raw
• 450 g evaporated milk, fat free, canned
• 110 g parmesan cheese, grated, as sold
• 190 g cream cheese, light (low fat), as sold
• 3 g salt, dry
• 2 g italian herbs, dry
• 25 g butter, light, as sold
• 350 g basmati rice, dry (uncooked)
• 200 g onion, raw
• 200 g sun-dried tomatoes in oil, drained
• 6 g salt, dry
• 3 g italian herbs, dry
• 4.6 g paprika, dry

Steps

1. Slice chicken breasts into cubes, add seasonings and olive oil. Mix well, set aside to marinate.
2. Cook white rice in a pot of boiling water, drain and set aside.
3. In a pan on medium heat, melt light butter, add finely chopped garlic and white onion. Cook 5 mins until soft then add seasoning. Toast for 2 mins then add milk, Parmesan cheese and light cream cheese. Stir continuously until rich smooth and creamy.
4. In a lined large sheet pan, spread marinated chicken evenly, add layer of of cooking spray then oven bake for 18 mins at 200C/400F then broil/grill for 5 extra mins until golden brown.
5. Remove chicken from pan leaving resting juices. Add red onion, sundried tomatoes, parsley and seasoning. Mix in all chicken juices then flatten. Oven roast for 15 mins until golden.
6. Add cooked white rice, mix and fold gently until colored, fluffy and fragrant. Serve with grilled chicken and creamy Alfredo sauce, ENJOY!