Creamy Cajun Chicken and Rice

In a dish, combine the sliced chicken breast with a generous portion of the Cajun seasoning and olive oil. Mix until the chicken is evenly coated.

Melt 25g of butter in a large pan over medium-high heat.

Add the seasoned chicken to the hot pan and cook for 3-4 minutes on each side, until golden brown, crispy, and cooked through. Remove from the pan and set aside.

In the same pan, add the chopped onion and minced garlic. Sauté for 5 minutes until softened and fragrant.

Stir in a little more Cajun seasoning, then add the cooked basmati rice to the pan.

Mix the rice with the onions, garlic, and seasonings until well combined. Stir in most of the chopped fresh parsley, reserving some for garnish.

To make the sauce, melt the remaining 15g of butter in the pan.

Add 1 tablespoon of Cajun seasoning and toast it in the butter for about 30 seconds.

Pour in the milk, then add the light cream cheese and shredded Parmesan cheese.

Stir continuously until the cheeses have melted and the sauce is smooth, thick, and creamy.

To assemble, divide the seasoned rice evenly among four meal prep containers. Top with the cooked chicken, then drizzle the creamy Cajun sauce over the top. Garnish with remaining fresh parsley.