Creamy Chicken Alfredo Fried Rice

Slice chicken breasts into cubes, add salt, Italian herbs, parsley, garlic powder, onion powder, paprika, chilli flakes and olive oil; mix well and set aside to marinate.

Marinate the chicken by hand mixing until the color changes (as shown on screen).

Cook the basmati rice in boiling water until tender, drain and set aside.

Melt light butter in a pan over medium heat.

Add finely chopped garlic and white onion to the pan and cook for 5 minutes until soft.

Toast salt, Italian herbs, paprika and chilli flakes with the onions and garlic for 2 minutes.

Stir in the skimmed milk, Parmesan cheese and light cream cheese, whisk continuously until the sauce is rich, smooth and creamy.

Spread the marinated chicken evenly in a lined large sheet pan, spray lightly with cooking spray and bake at 400°F (400°F) for 18 minutes, then broil/grill for an additional 5 minutes until golden brown.

Remove the chicken, add red onion, sun‑dried tomatoes, fresh parsley and the remaining seasoning to the pan, mix in the chicken juices and roast for 15 minutes until golden.

Add the cooked rice, gently fold everything together until the rice is colored, fluffy and fragrant, then serve with the grilled chicken and creamy Alfredo sauce.