lunch
CHICKEN PAPRIKASH WITH SPIRALIZED ONIONS & PEPPERS THIS CHICKEN DISH YIELDS ENOUGH HIGH-PROTEIN MEALS FOR AT LEAST HALF THE WEEK. NOT BAD FOR A PREP TIME OF 10 MINUTES! • 1 lb chicken thighs Salt and pepper, to taste • 2 tsp extra-virgin olive oil • 1 small yellow onion • 1 red pepper • 2 garlic cloves, diced • 1 tbsp paprika (not smoked) • 240ml low-sodium chicken broth • 1 (14 oz) can crushed tomatoes • ¼ cup coconut cream (white solids) 1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Cook chicken, skin-side down, until golden, about 6 minutes. Turn over and cook for about 6 more minutes. Transfer to a plate and reserve 1 tbsp of the fat from the pot. 2. Spiralize onion and pepper with the spiralizer blade that creates ribbons (use Blade A). Set aside. 3. Heat pot with the reserved 1 tbsp fat over medium heat. Add spiralized onion and cook, stirring frequently, until it begins to soften, about 2 minutes. Add garlic and cook, stirring frequently, about 2 minutes. Add paprika, season with salt and pepper, and stir. Add broth and tomatoes and bring to a boil over high. Add spiralized pepper and toss until coated in sauce.
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