Butter chicken

Overall this was a very easy and quick recipe to do. It was good the next day and requires minimal prep, cooking or effort yet is still delicious. To make this a more balanced meal I typically add a vegetable on the side depending on what ingredients I have. This is optional and can be adjusted based on what you have.

Cook time: 30 minutes

Meal prep: 3-4 meals

Rating: ★★★★★

Ingredients

• 2 chicken breasts
• Butterchicken sauce
• Rice 
• Vegetable of choice ( optional but recomended)

Start by preparing your chicken. I prepare my chicken the same way I did in my previous recipe, sweet potato bowls. Take your 2 chicken breasts and cut them into small even size pieces. I aim for them to be around 2 times bigger than you would want a bite size piece to be. Heat your pan with oil, around ½ a table spoon. When the oil is hot, place the chicken in your pan and put it on medium heat. Avoid flipping your chicken until it is white about halfway up the side of the chicken. This ensures the sides get some crips to them. Add salt and pepper to taste.

Once the chicken looks almost halfway cooked, flip all pieces and add salt and pepper.

Start on your rice. Follow the instructions for your rice. I use minute rice so add 2 cups of water to a pot. Once it is boiling add 2 cups of rice and a tablespoon of butter. The butter helps keep the rice soft and it reheats better with it. Put a lid on it, take it off the heat and leave it alone for 5 minutes.

Once the chicken and rice are done add them to your bowl and add as much butter chicken sauce as you would like. I bought the premade one, KFI spicy butter chicken sauce. 

Overall this meal tastes great and is very easy. It takes minimal effort and time making it the perfect last minute dinner and meal prep idea. This recipe reheated well and I chose to pair it with some steamed broccoli for a well rounded meal. This will be one of my go to meals because of how simple it was to make.