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Marry Me Chicken
Marry Me Chicken
Recipe makes 6 meals
Nutrition Profile
Calories: 448kcalCarbohydrates: 41gProtein: 31gFat: 13g
Ingredients
- 3 Chicken (Boneless Skinless Chicken Breast) about 8 oz each, sliced in half horizontally
- 10 oz package Spinach Frozen, thawed, drained*
- 3 oz Tomatoes Sun-Dried
- 1.5 cup White Rice dry
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/4 cup Parmesan Cheese Grated
- 3 cloves Garlic Fresh, chopped
- 1 tbsp Butter
- 1 tbsp Olive Oil divided
- 1/2 tbsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Thyme
- 1/2 tsp Oregano
- 1/2 tsp Pepper Flakes (optional)
- 1/4 tsp Coriander
- Salt and Pepper to taste
*See Notes
Instructions
- Start by slicing your chicken breasts in half horizontally to give you 6 total cuts of chicken. Season on both sides with 1/2 Tbsp garlic powder, 1 tsp paprika, and a little salt and pepper.
- Get your rice going using your preferred cooking method. I used a rice cooker.
- Heat 1/2 Tbsp olive oil in a very large skillet over medium-high heat and add in 3 of your chicken breasts. Cook for 3-4 minutes on each side or until chicken is cooked through. Remove from skillet, add your other 1/2 Tbsp of olive oil and cook your remaining 3 chicken breasts the same way. When done, remove them from the skillet.
- Using that same skillet, reduce the heat to medium and add 1 Tbsp of butter. Once your butter is melted, add in your chopped garlic and cook for 30 seconds. Add in your sun dried tomatoes and 1/2 tsp crushed pepper flakes (optional) and cook for 1-2 minutes.
- Pour in 1 cup of chicken broth, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp coriander, and mix well. Add in 1/2 cup of heavy cream and stir to incorporate. Once you see small bubbles start to form reduce to a low simmer and stir in 1/4 cup grated parmesan cheese.
- Lay in all of your cooked chicken breasts and any residual juices, add your spinach, cover, and let this simmer on low for 10-15 minutes.
- Once it's done, taste your sauce and add any salt and pepper to preference.
- Portion your rice out into your meal containers, add a piece of chicken on top of each, and cover with your sauce.
- Enjoy!
Notes
• Product substitutions – In this particular recipe, I did use frozen spinach, but fresh is perfectly fine. If you use frozen, just thaw and squeeze the water out of it before adding. The sun dried tomatoes I used were dried and not in oil. If you use sun dried tomatoes in oil, you’ll need to account for the calories from the oil if you are tracking. Alternatively, you can also rinse the oil off of them and your macros would be closer to mine. You can find the exact calories and macros online for all of the brands that I use in my videos. And lastly, this recipe gets the spicy tag only from the crushed pepper flakes. As always, you can just leave these out to cut out the spiciness of the recipe.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
