One-pot paprika chicken recipe – this creamy, smoky, warming bowl of awesomeness couldn’t be easier or quicker to make. Simply serve with pasta, rice, mashed potatoes or even in gluten-free wraps.
For the longest time, you guys have been asking me for more gluten-free dinner recipes… so that’s exactly what I’m gonna give you more of this year!
Now, not all of these dishes will be my usual ‘you usually couldn’t eat this if you’re gluten-free’ type recipes.
Instead, like this one, they’ll simply be the quick, easy and convenient meals that Mark and I cook and enjoy every day of our lives. But yes, they’ll all be gluten-free (obviously)!
We love them, so maybe you will too? Scratch that – I know you will love them! So be sure to get this recipe into your meal plans and give it a go.
INGREDIENTS
- 1 tbsp garlic-infused oil
- 1 red pepper chopped
- 1 courgette diced
- 300 g chicken breast chopped
- 1 tbsp smoked paprika
- 1 tsp dried oregano or mixed herbs
- pinch of salt and pepper
- 1 tbsp tomato puree
- 200 ml gluten-free stock chicken or vegetable stock low FODMAP if necessary
- 1 tbsp lemon juice
- 2 heaped tbsp cream cheese dairy-free if necessary or lactose-free if low FODMAP
- handful of fresh chives chopped
INSTRUCTIONS
- Heat garlic oil in a pan over a medium heat, then add the red pepper and courgette. Fry for a few minutes until slightly softened.
- Add the chopped chicken, cook until sealed.
- Mix in the paprika, oregano, salt, pepper and tomato puree.
- Pour in the stock and simmer to reduce, I left mine for 10 minutes.
- Remove from the heat and stir in lemon juice and cream cheese.
- Finish with freshly chopped chives.
- Serve with rice, pasta, potato or even in gf wraps.
NUTRITION
Serving: 1g | Calories: 423kcal | Carbohydrates: 15g | Protein: 53g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 324mg | Fiber: 4g | Sugar: 7g
