This recipe is one of my all-time go to for a simple and easy dinner. It is filling and delicious.
1lb of chicken breast
1 cup of rice
1 handful of asparagus
1 can of cream of mushroom/chicken
Juice from half a lemon
Salt & Pepper for taste
2 tablespoons of Olive Oil
Depending on if you have a rice cooker or if you just cook yours on the stove top you'll want to put one cup of rice with two cups of water to boil or in your rice cooker per the instructions.
Then season your chicken breast to your liking, I usually use a Tone's seasoning in combination with salt, pepper, and garlic powder.
Once the chicken is seasoned. In a large skillet heat up the olive oil on medium heat, once oil is hot put in the chicken cook until both sides are golden brown.
Transfer the chicken to a plate, then put the cream of chicken/mushroom into the skillet. I typically leave all of the seasoning and oil from the chicken so that it seasons the cream of chicken/mushroom if you are doing this as well, make sure to pick up the low sodium version of the cream of mushroom/chicken.
Mix the cream into the drippings of the chicken and keep warm you can start on your asparagus with a little salt and pepper then before serving you’ll want to squeeze the lemon juice and sprinkle the parm.
You can transfer the chicken back into the cream of chicken/mushroom or you can just pour the mixture on top of your chicken totally up to you.
Plate, Serve + Enjoy!
Tip: You can also use cauliflower rice to make this gluten free!