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
View full nutritional breakdown of Quick Chicken Paprika calories by ingredient
Introduction
An old family favorite ready in half the time, with all the creaminess you crave. An old family favorite ready in half the time, with all the creaminess you crave.Number of Servings: 4
Ingredients
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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
Tips
Prefer a meatless meal? Swap in tempeh or chickpeas for the chicken.
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
Member Ratings For This Recipe
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PATRICIAANN46
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CHERILGS
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RUTHEY01
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ETHELMERZ
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MOM2OR
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MARTI808
This was fast to make! As a vegetarian I used the chickpeas suggestion instead of chicken. Double or triple the broth, double the paprika, and use the entire 6 oz tub of yogurt.
S. cream would also be good. I usually make 1 c of brown rice with 1/2 c of quinoa for more protein but had noodles tonit - 4/12/16
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PHEBESS
Definitely need to increase the paprika - I use almost a whole bottle of fresh paprika, add half to the chicken while raw and let sit a bit, then add half with the onions. I also doubled the onions and left out the peppers. A dab of tomato paste perks up the broth. And noodles, only noodles! - 1/25/15
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