This skillet meal is quick and easy to make, even on a busy weeknight. It's also great-tasting and nutritious, with lots of lean protein and vegetables. If you're on a diabetic diet or want to "eat healthy," the dish is a great option. To speed preparation time, I use a bag of frozen peppers and onions. You can chop your own vegetables, if you have time and prefer. Boneless, skinless chicken breasts are cut into thin strips, sauteed a few minutes and removed from the pan while the sauce cooks. You'll add the chicken back to the pan later, and the chicken will finish cooking in just a few minutes in the flavor-packed sauce. Removing the chicken from the pan early keeps it moist and juicy and helps to prevent overcooking it. The star of the show really is the combination of sweet paprika, peppers, and a bit of tomato paste. Together, they form a rich--but not spicy--sauce for the mild chicken. A little light sour cream stirred into the sauce at the end of the cooking time adds creaminess and a bit of tang. We like the paprika chicken with fiber-rich whole-wheat noodles or quinoa. Leftovers reheat well in the microwave on medium power. Enjoy!
Skillet Paprika Chicken With Peppers and Onions (Diabetic Friendly)-- Serves 4+
2-3 teaspoons of canola oil
1 pound of boneless, skinless chicken breasts cut, crosswise into thin strips (about 1/2-
inch thick and 2-3 inches long)
3/4 teaspoon salt, divided, plus extra to taste
1/4 teaspoon pepper, plus extra to taste
20-ounce (or so) bag of frozen peppers and onions (2-3 cups)
3 tablespoons of tomato paste
1-1 1/2 tablespoons of sweet paprika (depending on how much you like it--I use 1 1/2
tablespoons)
1 1/2 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
1/2 cup of light sour cream
Heat the oil in a large, non-stick skillet over medium heat and add the chicken strips and 1/4 teaspoon each of salt and pepper. Saute the chicken strips for 3-4 minutes on each side, just until they take on a bit of color and are cooked on the surface. Remove the chicken from the skillet to a plate and set it aside. To the now-empty pan add the bag of peppers and onions and the remaining 1/2 teaspoon of salt. Cook the vegetables for about five minutes or until they thaw and soften a bit. Stir in the tomato paste, the paprika, the water, and the chicken base. Bring the mixture to a boil, reduce the heat to medium-low, and partially cover the pan. Let the vegetable/sauce mixture cook for about 10 minutes or until the sauce reduces by about one-third. Add the chicken and any juices on the plate back to the skillet and stir them in. Let the chicken cook in the sauce for 3-5 minutes or until the chicken is cooked through. Turn off the heat and stir in the sour cream. Taste the sauce and add a bit more salt and pepper, if you think it needs it. Serve the chicken and sauce from the skillet for easy cleanup.
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