Chicken Scampi with Garlic Parmesan Rice

Ingredients:

For the chicken scampi:

1 lb (450g) boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil

1 tablespoon butter

4 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

½ teaspoon Italian seasoning

Salt and pepper, to taste

Juice of 1 lemon

2 tablespoons chopped fresh parsley (optional, for garnish)

For the garlic parmesan rice:

1 cup long grain white rice

2 tablespoons butter

2 cloves garlic, minced

2 ¼ cups chicken broth

½ cup grated Parmesan cheese

Salt and pepper, to taste

Directions:

Cook the rice:

    In a medium saucepan, melt 2 tablespoons of butter over medium heat.

    Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.

    Stir in the rice and cook for another 1–2 minutes to lightly toast.

    Add the chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.

    Remove from heat, fluff with a fork, stir in the Parmesan cheese, and season with salt and pepper to taste. Cover to keep warm.

Cook the chicken:

    Heat olive oil and butter in a large skillet over medium-high heat.

    Add the chicken strips, season with salt, pepper, and Italian seasoning. Cook for 4–5 minutes until browned and cooked through.

    Add the remaining 2 cloves of minced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant.

    Squeeze in the lemon juice and stir to coat the chicken. Cook another 1–2 minutes, then remove from heat.

Serve:

    Spoon the garlic parmesan rice onto plates or bowls, top with the garlic lemon chicken scampi, and sprinkle with parsley if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: ~510 per serving | Servings: 4