Creamy Tuscan Heat
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.
Notes
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