Mediterranean Diet Chicken Paprikash
Indulge in the comforting, bold flavors of this Mediterranean Diet Chicken Paprikash—a wholesome twist on the classic Hungarian dish that fits seamlessly into a heart-healthy lifestyle. This recipe features tender, browned chicken thighs simmered in a rich tomato-based sauce infused with sweet and smoked paprika. Mediterranean-inspired ingredients like olive oil, zucchini, eggplant, and a bright finish of lemon juice and fresh parsley elevate this dish, adding vibrant flavor and nutrients. Perfectly spiced and loaded with colorful vegetables, this one-pot meal is as nutritious as it is satisfying. Best of all, it’s ready in under an hour, making it an excellent choice for busy weeknights. Serve it over whole grains like quinoa, or enjoy it on its own for a low-carb option that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, cut into strips
- 3 pieces garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 cup canned crushed tomatoes
- 1 cup chicken broth, low-sodium
- 1 medium zucchini, sliced
- 1 small eggplant, cubed
- 2 tablespoons lemon juice
- 0.5 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper, then brown them in the skillet for about 5 minutes on each side or until they are golden brown. Remove from skillet and set aside.
In the same skillet, add the onions and red bell pepper, cooking until the onions are translucent, about 5 minutes.
Add the minced garlic, sweet paprika, and smoked paprika, stirring continuously for about 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Add the zucchini and eggplant to the skillet, ensuring they are completely covered by the sauce.
Return the chicken thighs to the skillet, nestling them into the sauce and vegetables.
Reduce the heat to low, cover the skillet, and let it simmer for 30 minutes until the chicken is cooked through and tender.
Stir in the lemon juice and check seasoning, adjusting salt and pepper to taste.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 33.4 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 569 mg | 44% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5272 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
