Y’hello, Beasties! Today, I’m thrilled to share with you a personal twist on a delightful recipe that’s sure to tantalize your taste buds while being kind to your gut and helping you stay on track with your weight goals. It’s my take on a classic: Paprika Chicken with a Lemony Twist. This dish is not only a feast for the eyes but also packed with nutrients to support your gut health.
Before we dive into the culinary journey, let’s talk about why this dish is a gut-health champion. Chicken is an excellent source of lean protein, vital for muscle repair and maintenance. The spices, particularly paprika, are not just for flavor; they contain antioxidants and can help reduce inflammation. The lemony sauce adds a dose of vitamin C and aids digestion, making this dish a powerhouse for your health.
YOU WILL NEED
- 2 Chicken Breasts (boneless and skinless, about 6 oz each)
- 1 Tbsp Olive Oil
- 2 Tbsp sour cream
- 2 tsp Paprika (feel free to use sweet or smoked based on your preference)
- 1 cup Basmati rice
- 12oz carrots
- 1 Large Lemon
- 1 Tbsp Honey
- 2 Cloves Garlic (minced)
- ½ cup Chicken Broth (low sodium)
- 1/2 oz pistachio
- Salt (to taste)
- Pepper (to taste)
- 2 Fresh scallions
- Optional: A pinch of chili flakes for an extra kick
INSTRUCTIONS
- Prepare the Ingredients: Start by preheating the oven to 425ºF. Trim, peal, and cut the carrots on a diagonal into 1/2-inch-thick pieces. Thinly trim the scallion and separate greens from whites. Toss carrots on a baking sheet with drizzle of olive oil, salt and pepper. Roast for 20-25 minutes, or until golden brown and tender. Pat the chicken breasts dry with paper towels – after washing it. This helps the spices stick better and gives you that perfect sear. Season both sides with salt, pepper, and paprika. While this is cooking, make the rice per the directions on the box.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 5 minutes on each side, or until they have a beautiful golden-brown crust and are cooked through. Remove from the skillet and set aside.
- Create the Lemony Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic with the white scallion and cook until fragrant, about 1 minute. Be careful not to burn it. Stir in the chicken broth, honey, sour cream, and the juice of the lemon (reserve a few slices for garnish if you like). Let the sauce simmer and thicken slightly, scraping up any browned bits from the chicken. This is where all the flavor lives!
- Combine: Return the chicken to the skillet, spooning that gorgeous lemony sauce over the chicken. Let it simmer gently for a couple more minutes to allow the chicken to soak up all those flavors.
- Garnish and Serve: Transfer the chicken to plates. Drizzle with the sauce from the pan. Fluff rice with a fork and stir in some lemon and spitachio. Garnish with green scallion and lemon slices. If you opted for the chili flakes, now’s the time to sprinkle those on top.
NUTRITION FACTS
This recipe serves 4.
Calories: 310 | Protein: 20g | Fat: 14g | Carbs: 30g.
This Paprika Chicken with a Lemony Twist is not just a meal; it’s a step towards nourishing your body, embracing healthy eating, and enjoying the journey towards better gut health and weight management. It’s proof that healthy can be delicious and that every meal is an opportunity to take care of your body.
Dig in, enjoy, and remember, you’re doing something great for your body and your soul with every bite. Follow me on Instagram, where I share videos of the recipes that I share here. And if you’re looking for an amazing dessert, you can check this Banana Bread recipe as well!