Chicken* Paprikash/Low Carb Lunch or Dinner

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 464.8
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 37.2 g

View full nutritional breakdown of Chicken* Paprikash/Low Carb Lunch or Dinner calories by ingredient
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Low Carb Lunch or Dinner Recipe Low Carb Lunch or Dinner Recipe
Number of Servings: 1


    1 each, yellow and red pepper
    2 green peppers
    1 zucchini, large (about 200 g), sliced
    1/2 c chicken broth*
    1 1/2 cups of chicken broth*
    3 oz [85 g] chicken breast*, poached, bite size dice
    1 tbsp paprika, hungarian sweet
    1 tsp paprika, hot (or cayenne) to taste
    dash salt
    4 oz [8 tbsp] greek yogurt
    cooking spray


Remove seeds and white pith from peppers, and slice in thin, lengthwise slices. Cut the ends off the zucchini, cut it in half, then cut each half in long strips about the same size as the peppers.

Heat a 12" non-stick pan to med-high, and lightly coat with cooking spray. Add the peppers and paprika, and mix them well. Saute the peppers, adding the 1/2 c chicken broth a little at a time, to prevent sticking. When the peppers just begin to soften add the zucchini and continue to stir fry until the zucchini is cooked, but is still a bit firm.

Add the rest of the chicken broth, bring to a low boil, then add the chicken and heat the chicken through. Add salt if desired. When chicken is hot, add the yogurt and heat through but don't bring completely to the boil. Serve in a large bowl.

If you need to transport the Chicken Paprikash for lunch pack the yogurt separately. Re-heat the chicken stew, then when hot, add the yogurt. Serve immediately.

Serving Size: 1 adult serving about 2 cups of chicken and pepper stew.

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