Creamy Garlic Chicken Rice Bowls Easy and Tasty Meal

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup jasmine rice
• 2 cups chicken broth (or vegetable broth)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup spinach leaves
• 0.5 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• to taste salt and pepper
• to taste fresh parsley, chopped (for garnish)

Instructions

1. Start by cooking the jasmine rice. In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. While the rice is cooking, season the chicken breasts with salt, pepper, and Italian herbs on both sides.
3. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing into strips.
4. In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant.
5. Pour in the heavy cream and stir well to combine with the garlic. Let it simmer for 2-3 minutes, allowing the cream to thicken slightly.
6. Add the spinach leaves and stir until wilted. Then, mix in the grated Parmesan cheese, adding more salt and pepper to taste.
7. To assemble, place a serving of rice in a bowl, top with sliced chicken, and generously drizzle the creamy garlic sauce over.
8. Garnish with freshly chopped parsley before serving.