1. In a saucepan, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in the rice and toast for 2 minutes. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is absorbed. Stir in Parmesan cheese, season with salt and pepper, and keep warm.

2. In a large skillet, heat olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add them to the pan. Cook the chicken until it’s golden and cooked through, about 5–6 minutes.

3. Lower the heat to medium. Add the garlic and red pepper flakes to the skillet and sauté for 1 minute. Pour in the white wine and lemon juice, and add the lemon zest. Simmer for 2–3 minutes to allow the sauce to reduce slightly. Finally, stir in the butter until it’s melted and the sauce is combined.

4. Return the cooked chicken to the pan and coat it in the delectable scampi sauce. Simmer for another minute, allowing the flavors to meld together.

5. To serve, plate the Chicken Scampi over the Garlic Parmesan Rice, drizzle the sauce from the pan over the top, and garnish with fresh parsley or chives.