Ingredients
Chicken Marinade
- 8 oz Chicken thighs
- 2 tsp Montreal chicken seasoning
- 1/2 tsp Salt
- 1/2 TBSP Garlic powder
- 1/3 TBSP Smoked paprika
- 2 TBSP Extra-virgin olive oil
Rice
- 1/2 cup Jasmine rice
House Salad
- 2 cups Spring mix
- ½ cup Grape tomatoes halved
- ¼ cup Cucumber sliced
- ¼ cup Red onion thinly sliced
- 2 tsp French dressing
Sauce
- 1/2 cup Onion diced small
- 3 cloves Garlic minced
- 1 TBSP Butter
- 1/2 cup Chicken broth
- 1/2 cup Heavy cream
- 2 TBSP Parmesan cheese
- 1/2 tsp Lemon pepper seasoning
- 1 TBSP Fresh parsley chopped
White Grape Juice
- 24 oz White grape juice cold
Instructions
- Mix the ingredients for the chicken with the meat, let marinate for at least 30 min.
- Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm. Season with salt and pepper to taste.
- Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.
- Heat a pan on medium and add the oil. Fry the chicken on all sides to let the skin get crispy. Put the meat to one side.
- Fry the diced onion and chopped garlic in the pan. Add the butter and saute until light golden brown. Deglaze the pan with chicken broth and heavy cream.
- Bring to a simmer until the chicken is cooked to an internal temperature of 160F / 71C using a thermometer. Reduce the sauce to a creamy consistency and stir in the parmesan. Season to taste with salt and lemon pepper.
- Dress the salad.
- Serve the chicken over rice and drizzle with sauce, garnish with parsley. Serve with salad and white grape juice.
Nutrition
Calories: 1099kcal | Carbohydrates: 103g | Protein: 29g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 1099mg | Potassium: 1072mg | Fiber: 4g | Sugar: 55g | Vitamin A: 2752IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 3mg
Garlic Parmesan Chicken and Rice
Ingredients
Chicken Marinade
- 8 oz Chicken thighs
- 2 tsp Montreal chicken seasoning
- 1/2 tsp Salt
- 1/2 TBSP Garlic powder
- 1/3 TBSP Smoked paprika
- 2 TBSP Extra-virgin olive oil
Rice
- 1/2 cup Jasmine rice
House Salad
- 2 cups Spring mix
- ½ cup Grape tomatoes halved
- ¼ cup Cucumber sliced
- ¼ cup Red onion thinly sliced
- 2 tsp French dressing
Sauce
- 1/2 cup Onion diced small
- 3 cloves Garlic minced
- 1 TBSP Butter
- 1/2 cup Chicken broth
- 1/2 cup Heavy cream
- 2 TBSP Parmesan cheese
- 1/2 tsp Lemon pepper seasoning
- 1 TBSP Fresh parsley chopped
White Grape Juice
- 24 oz White grape juice cold
Instructions
- Mix the ingredients for the chicken with the meat, let marinate for at least 30 min.
- Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm. Season with salt and pepper to taste.
- Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.
- Heat a pan on medium and add the oil. Fry the chicken on all sides to let the skin get crispy. Put the meat to one side.
- Fry the diced onion and chopped garlic in the pan. Add the butter and saute until light golden brown. Deglaze the pan with chicken broth and heavy cream.
- Bring to a simmer until the chicken is cooked to an internal temperature of 160F / 71C using a thermometer. Reduce the sauce to a creamy consistency and stir in the parmesan. Season to taste with salt and lemon pepper.
- Dress the salad.
- Serve the chicken over rice and drizzle with sauce, garnish with parsley. Serve with salad and white grape juice.
Nutrition
Calories: 1099kcalCarbohydrates: 103gProtein: 29gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 198mgSodium: 1099mgPotassium: 1072mgFiber: 4gSugar: 55gVitamin A: 2752IUVitamin C: 24mgCalcium: 206mgIron: 3mg
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