Healthy Facts:
- Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
- Bell Peppers are rich in vitamins A and C, both important for a healthy immune system
- Onions are high in quercetin, the cancer-fighting flavonoid that protects the body from oxidative stress and free radicals
- Healthy fats in olive oil boost weight loss and fight cholesterol
20 Min Cook Time |10 Min Prep Time | Serves6 |223 Calories per Serving
Ingredients
- 3 6-oz. boneless, skinless chicken breasts
- 1/4 cup
- 1 teaspoon salt
- 2 tablespoons paprika
- 2 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 small onion, chopped
- 2 cups chicken stock
- 1/4 cup sour cream
What You Need
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Medium bowl
- Nonstick skillet
- Stick blender or food processor
- Wooden spoon
How To Make It
- Cut the chicken breasts into 1-inch pieces.
- Combine the flour, salt and 1 tablespoon of the paprika in a bowl and toss the chicken pieces with the flour to coat.
- Heat the olive oil in a nonstick skillet over medium heat. Add the chicken pieces, stirring to cook for about 4 minutes or until they’re lightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the pepper and onion to the skillet and saute for 5 minutes. Add the stock and remaining paprika and bring the mixture to a boil.
- Turn off the heat. Using a stick blender or food processor, blend the sauce until it’s smooth or your desired consistency.
- Return the chicken and sauce to the pan and simmer over medium-low heat for 5 minutes, or until the chicken is cooked through.
- Remove from the heat, stir in the sour cream and serve.
