Paprika-Rubbed Chicken
Corn and Lima Beans with Basil
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp smoked paprika (or use regular)
- 1 Tbsp olive oil
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub chicken with paprika, and season lightly with salt and pepper.
- Cook chicken in hot oil in a nonstick skillet 5 minutes per side or until done.
Side Dish Ingredients
- 2 ears corn, husks removed (see Note)
- 2 cups gluten-free chicken broth, divided
- 2 Tbsp butter
- ½ (16-oz) pkg frozen lima beans, thawed
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Remove kernels from cobs; discard cobs. Combine corn, ½ cup broth, and butter in a saucepan; bring to a boil. Reduce heat, and simmer 10 to 12 minutes or until corn is tender, stirring often. Season with salt and pepper to taste.
- Meanwhile, bring lima beans and 1½ cups broth to a boil in a saucepan. Reduce heat, and simmer 10 minutes or until tender. Stir in basil; season with salt and pepper to taste.
Gluten Free Meal Plan
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