Healthy and Simple Sweet Paprika Chicken & Veggies
This tasty way to prepare lean chicken and nutritious veggies makes a delicious meal that is high in protein and fiber. This twist on traditional chicken breast will keep you from feeling like you are eating the same things and tastes great.
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 24 oz of skinless, chicken tenders
- 1 1/2 teaspoon olive oil
- 1 1/2 red onion, chopped
- 6 carrots, chopped
- 4 1/2 heirloom tomatoes, chopped
- 3 green bell peppers, seeded and chopped
- 3 Tablespoons coconut flour
- 3 Tablespoons sweet paprika
Preheat oven to 325 degrees F.
Season the chicken tenders with salt and pepper.
Heat the olive oil in a large skillet, over medium heat. Add the chicken and cook, turning occasionally until browned before transferring to a roasting pan.
Add the vegetables to the skillet and maintain the heat on medium. Cook, stirring often, until the onion is translucent.
Sprinkle in the flour and paprika to the skillet and stir well. Bring to a boil and cook until the tomatoes give off their juices, about 10 minutes.
Pour the veggies over the chicken and cover the pan.
Bake for 30 minutes, uncover and bake for an additional 30 minutes.
Nutritional Analysis: One serving equals: 211 calories, 3 fat, 390mg sodium, 17g carbohydrate, 5.5g fiber, and 29g protein.