Chicken Paprikash
Roasted Cauliflower
Ingredients
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 small onion, chopped
- 1 (10-oz) can mild diced tomatoes and green chiles, drained
- ¼ cup chicken broth
- 1 Tbsp cornstarch
- ½ cup coconut milk
- 2 Tbsp chopped fresh parsley
Instructions
- Cut chicken into 1-inch cubes; sprinkle with 1½ tsp paprika, salt and pepper.
- Cook in hot oil in a large skillet over medium heat 3 to 5 minutes, stirring occasionally, or until done. Remove from skillet.
- Add onion to skillet; cook 5 minutes or until tender. Add chicken and any accumulated juices, tomatoes, 1½ tsp paprika and broth.
- Bring to a boil over medium heat; reduce heat, and simmer 4 minutes.
- Whisk together cornstarch and coconut milk; stir into chicken mixture, and cook just until thickened. Sprinkle with parsley.
Side Dish Ingredients
- ½ head cauliflower, cut into florets
- 1 Tbsp olive oil
- ½ tsp dried marjoram (or use dried basil)
- 1 Tbsp balsamic vinegar
- ¼ cup grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F.
- Toss cauliflower, oil, marjoram, and desired amount of salt and pepper in a large bowl. Spread on a rimmed baking sheet.
- Bake 15 minutes or until cauliflower starts to soften.
- Toss cauliflower with vinegar and cheese.
- Bake 5 minutes or until browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
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