Instructions
In a small bowl add the chili powder, paprika, oregano, garlic powder, onion powder, red pepper flakes, salt, and pepper and mix until combined.
Sprinkle the seasoning on both sides of the chicken tenders and set aside.
Heat the olive oil in a large skillet on medium high heat and add the chicken tenders. Cooke 5-6 minutes flip and cook another 3-4 minutes. Remove to a plate and cover with aluminium foil to keep warm.
Reduce the heat to medium and add the butter, diced onion and garlic cook for 2-3 minutes just to soften.
Add in the white wine and let simmer for 5 minutes until it reduces a bit, scraping the bits of flavor from the bottom of the pan.
Add in the uncooked white rice, 1/4 cup of the parmesan cheese, and chicken stock and stir until combined. Bring mixture to a low boil and reduce heat to low, cover and let cook 20 minutes.
Remove the lid and if the rice isn't tender and water until fully absorbed place the lid back on for another 5 minutes.
Fluff rice with a fork and add the cooked chicken tenders on top and the remaining parmesan cheese and chopped fresh parsley. Serve!
Notes
Chicken breasts can be used in place of tenders. I recommend slicing them in half length-wise so they are thinner and will reach 165 degrees a little faster.
Pinot Grigio and Sauvignon Blanc are some of the best white wines for cooking, or you can leave it out.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 15gProtein: 29gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 96mgSodium: 1141mgPotassium: 532mgFiber: 1gSugar: 1gVitamin A: 680IUVitamin C: 3mgCalcium: 128mgIron: 1mg
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