Post by Loupy on Jan 22, 2019 22:37:09 GMT -7
CREAMY PAPRIKA CHICKEN SKILLET
From: Alyssa @ www.everydaymaven.com/creamy-paprika-chicken-skillet/
This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it's dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Serves: 4
INGREDIENTS
1 T avocado oil
1 pound boneless, skinless chicken thighs
2 T mild paprika
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp garlic powder
1 cup grape or cherry tomatoes
1/2 large yellow onion halved and thinly sliced
1/4 pound baby spinach finely chopped
handful fresh cilantro finely chopped
2/3 cup full-fat canned coconut milk
INSTRUCTIONS
PREP:
In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder.
Toss until well coated.
Peel onion and thinly slice.
Finely chop baby spinach and cilantro
COOK:
Heat a large 12" cast iron skillet over medium heat.
Once hot, add avocado oil and then chicken.
Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.
Add grape tomatoes and sliced onion.
Gently toss to coat with spices.
Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon.
Smash all of the tomatoes so they release their juices.
Add chopped cilantro and spinach along with coconut milk and mix well
Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.
Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!
Nutritional Information:
Calories: 291
Total Fat: 18g
Sat Fat: 10g
Cholesterol: 107g
Sodium: 718mg
Potassium: 727mg
Carbs: 8g
Fiber: 3g
Sugars: 3g
Protein: 24g
From: Alyssa @ www.everydaymaven.com/creamy-paprika-chicken-skillet/
This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it's dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Serves: 4
INGREDIENTS
1 T avocado oil
1 pound boneless, skinless chicken thighs
2 T mild paprika
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp garlic powder
1 cup grape or cherry tomatoes
1/2 large yellow onion halved and thinly sliced
1/4 pound baby spinach finely chopped
handful fresh cilantro finely chopped
2/3 cup full-fat canned coconut milk
INSTRUCTIONS
PREP:
In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder.
Toss until well coated.
Peel onion and thinly slice.
Finely chop baby spinach and cilantro
COOK:
Heat a large 12" cast iron skillet over medium heat.
Once hot, add avocado oil and then chicken.
Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.
Add grape tomatoes and sliced onion.
Gently toss to coat with spices.
Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon.
Smash all of the tomatoes so they release their juices.
Add chopped cilantro and spinach along with coconut milk and mix well
Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.
Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!
Nutritional Information:
Calories: 291
Total Fat: 18g
Sat Fat: 10g
Cholesterol: 107g
Sodium: 718mg
Potassium: 727mg
Carbs: 8g
Fiber: 3g
Sugars: 3g
Protein: 24g
