Prepare the Garlic Parmesan Rice: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the rice and stir to coat with the garlic butter. Cook for 1-2 minutes to lightly toast the rice.

Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.

Stir in the grated Parmesan cheese and season with salt and pepper. Keep warm.

Prepare the Chicken Scampi: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes and lemon juice. Bring to a simmer and cook for 2-3 minutes.

Return the chicken to the skillet and toss to coat in the sauce. Cook for another 2 minutes to heat through.

Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.

Serve: Serve the chicken scampi over the garlic Parmesan rice, garnished with additional parsley if desired.

Prep Time: 20 minutes

Calories: Approximately 450 per serving