Name: Paprika Chicken with Roasted Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 4 oz baby potatoes; 1 cup roasted red peppers; 0.5 tbsp olive oil; 1 tbsp full-fat coconut milk; 1 cup baby spinach; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Paprika Chicken with Roasted Red Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Paprika Chicken with Roasted Red Peppers

Pan-seared chicken seasoned with smoky paprika and simmered in a velvety roasted red pepper sauce alongside tender baby potatoes.

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NUTRITION

Protein

54.1g

Fat

15.5g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup roasted red peppers

0.5 tbsp olive oil

1 tbsp full-fat coconut milk

1 cup baby spinach

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the baby potatoes in half and boil in salted water for 10 minutes until fork-tender, then drain.
2
Season the chicken breast evenly on both sides with smoked paprika, garlic powder, sea salt, and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.
4
Remove chicken from the pan and set aside; add the drained roasted red peppers and coconut milk to the same pan, stirring to deglaze.
5
Use a fork to lightly mash some of the peppers into the sauce, then add the spinach and cooked potatoes to the skillet.
6
Return the chicken to the pan, tossing everything together until the spinach is wilted and the sauce is hot.
7
Garnish with fresh chopped parsley before serving.