Low Carb Creamy Chicken with Qetoe Low Carb Rice

Ingredients

• 4 boneless, skinless chicken breasts
• 160g Qetoe Rice ( 2 sachet )
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method

1. 1

   Fully Cook the Chicken: Season the chicken breasts generously with salt and pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown.

3. 3

   Reduce the heat to medium, cover the skillet, and cook for another 5-7 minutes, turning occasionally, until the chicken is fully cooked through (internal temperature of 165°F/74°C).

4. 4

   Remove the chicken from the skillet and set aside.

5. 5

   Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.

6. 6

   Toast the Qetoe Rice: Stir the Qetoe Rice into the skillet with the aromatics. Toast the rice for about 1 minute, stirring frequently, until it’s lightly golden.

7. 7

   Combine Ingredients: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.

8. 8

   Reheat Chicken and Cook Qetoe Rice: Return the fully cooked chicken breasts to the skillet, nestling them into the rice mixture. Cover the skillet with a lid and let it cook over medium heat for 2-3 minutes, allowing the Qetoe Rice to absorb the liquid and heat through.

9. 9

   Finish with Parmesan: Once the rice is fully cooked, stir in the grated Parmesan cheese until melted and creamy. Adjust the seasoning with salt and pepper if needed.

10. 10

    Serve: Garnish with freshly chopped parsley before serving. Plate the chicken alongside the creamy Qetoe Rice and enjoy while warm.