Chicken With Smoked Paprika And Almonds
Nutrition per serving
Calories | 842 kcal |
Protein | 76.1 g |
Carbs | 39 g |
Fats | 43.1 g |
Saturated Fat | 14.7 g |
Monounsaturated Fat | 17.5 g |
Polyunsaturated Fat | 6.7 g |
Sugars | 13 g |
Fiber | 19.9 g |
Sodium | 743 mg |
Ingredients
Coconut Oil | |
Red Onion | |
Garlic | |
Red Bell Pepper (capsicum) | |
Sweet Smoked Paprika | |
Dried Oregano | |
Chicken Breast | |
Cherry Tomatoes | |
Baby Spinach | |
Lemon Juice | |
Blanched Almonds |
1. Ensure red onion, garlic clove are finely chopped. De-seed and slice the red pepper, Slice chicken breast into 1cm thick strips. Cut cherry tomatoes in half. Melt the coconut oil in a large frying pan using a medium to high heat.
2. Add the onion, garlic and red pepper and fry, stirring regularly until the vegetables are just starting to soften. About 2 minutes.
3. Sprinkle in the smoked paprika and oregano to coat the vegetables and then stir.
4. Increase heat to high and add the chicken and tomatoes. Stir regularly for 3 to 4 minutes. Check chicken is fully cooked through.
5. Add almonds and spinach and stir for 2 more minutes.
6. Serve the chicken and season to taste with salt and pepper and squeeze of lemon juice as required.