Ingredients

• 1.3 lb (600g) Chicken Breast, cut into cubes

• 1 tbsp Garlic Powder

• 1 tbsp Dried Oregano

• 1 tbsp Ground Cumin

• 1 tbsp Olive Oil

• 1.5 tbsp (0.7 oz / 20g) Light Butter

• 1 tbsp Garlic Paste

• 1 Onion, finely chopped

• 1 tbsp Tomato Paste

• 3/4 cup (7 oz / 200ml) Skim Milk (or milk of your choice)

• 1/4 cup (2 oz / 60g) Low-Fat Cream Cheese

• Fresh Spinach Leaves

• Red Pepper Flakes, to taste

• Salt and Pepper, to taste

• 1 cup (7 oz / 200g) Uncooked Rice (yields about 2 1/2 to 3 cups cooked)

Instructions

1. Prepare the Chicken:

• In a mixing bowl, season the chicken cubes with garlic powder, oregano, cumin, and olive oil. Mix well to coat the chicken evenly.

• Cook the chicken in a skillet over high heat for 10-15 minutes until golden brown and cooked through. Alternatively, bake or air-fry at 430°F (220°C) for 15 minutes.

2. Prepare the Creamy Sauce:

• In a large skillet, melt the butter over low heat.

• Add garlic paste, chopped onion, and tomato paste. Cook for a few minutes until the onions turn translucent.

• Pour in the milk and add the low-fat cream cheese. Stir until the cheese melts and the sauce becomes smooth.

• Add fresh spinach leaves, allowing them to wilt while simmering gently.

• Add the cooked chicken to the sauce and stir to coat. Season with red pepper flakes, salt, and pepper to taste.

3. Cook the Rice:

• Meanwhile, cook the rice according to package instructions until tender.

4. Assemble the Dish:

• Divide the cooked rice and creamy chicken equally into meal prep containers.