Quick Chicken Paprika
Introduction
An old family favorite ready in half the time, with all the creaminess you crave.
Ingredients
1 tablespoon canola oil
1 large white or yellow onion, chopped
1 red bell pepper, chopped
1 pound boneless, skinless chicken breast, excess fat removed and chopped into bite-size pieces
1 tablespoon paprika
1/4 cup low-sodium or homemade chicken broth
2 ounces fat-free plain Greek yogurt
2 cups prepared brown rice
chopped fresh parsley, optional, for garnish
1 large white or yellow onion, chopped
1 red bell pepper, chopped
1 pound boneless, skinless chicken breast, excess fat removed and chopped into bite-size pieces
1 tablespoon paprika
1/4 cup low-sodium or homemade chicken broth
2 ounces fat-free plain Greek yogurt
2 cups prepared brown rice
chopped fresh parsley, optional, for garnish
Directions
Place a large skillet over medium-high heat and add the oil. Add the onion the skillet and saute for three minutes, then add the red pepper. After two minutes, add the chicken and the paprika. Cook, stirring often, until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit through, about five minutes.
Add the broth to the pan and use the back of a wooden spoon or spatula to scrape up any bits that might have stuck.
Remove from heat and stir in the yogurt.
Serve immediately, over the rice. Garnish with fresh parsley if desired.
Portion size: 1/2 cup rice, 3 ounces chicken and about 1/2 cup veggies
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Add the broth to the pan and use the back of a wooden spoon or spatula to scrape up any bits that might have stuck.
Remove from heat and stir in the yogurt.
Serve immediately, over the rice. Garnish with fresh parsley if desired.
Portion size: 1/2 cup rice, 3 ounces chicken and about 1/2 cup veggies
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Number of Servings: 4
