Category: Main Dish
Time: Hands on: 40 minutes total time: 60 minutes
*Optimized from Clean Eating
2 tsp Coconut Flour
5 tsp sweet paprika, divided
1 tsp sea salt
1 Tbls olive oil
4 (6 oz) boneless, skinless chicken breasts
1 yellow onion, halved and thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
¼ tsp ground cayenne pepper, optional
¾ cup low-sodium chicken or vegetable broth
½ cup plain non-fat Greek yogurt
1 tsp chopped fresh dill
In a shallow bowl, combine flour, 2 tsp paprika and salt.
In a large skillet, heat oil on medium-high. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken smooth side down to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 2 to 3 minutes. Remove from skillet.
Keep skillet on medium high heat and add onion and bell pepper. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, remaining 3 tsp paprika and cayenne if using. Cook, stirring, until garlic is fragrant, about 1 minute. Add broth, scraping up browned bits from bottom of skillet.
Return chicken and any juices to skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes.
Remove chicken from skillet and place on serving plate. In a small bowl, whisk about 2 Tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture. Bring to a gentle boil, stirring until thick and smooth. Spoon over top of chicken and top with dill.
Serve over Cauliflower “Rice”, see recipe under side dishes.