Quick Chicken Paprika

Quick Chicken Paprika
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.5
  • Total Fat: 7.1 g
  • Cholesterol: 52.7 mg
  • Sodium: 54.0 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.9 g

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

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

Number of Servings: 4


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