Creamy Lemon Parmesan Chicken & Rice

1: Bring water to a boil.

2: Cover and reduce heat to low, then cook for 15 minutes.

3: Remove from heat and keep covered, letting it sit for 10 more minutes.

4: Cook chicken breast with lemon juice, olive oil, salt, pepper, and garlic powder.

5: For the sauce, mix fat-free evaporated milk, Parmigiano reggiano, and the juice of 1/2 lemon.

6: Split the dish into 5 equal servings, top with sauce, and store in the freezer until ready to eat.