South Beach Chicken Paprikash
Savor the bold and comforting flavors of South Beach Chicken Paprikash, a light and luscious twist on the classic Hungarian dish, perfect for a wholesome, low-carb dinner. This mouthwatering recipe features tender, seared boneless chicken breasts simmered in a rich, paprika-spiced tomato and broth-based sauce, balanced with a creamy touch of non-fat Greek yogurt. Infused with aromatic garlic, cumin, and sweet or smoked paprika, this dish is bursting with warmth and depth. Serve it over zucchini noodles for a guilt-free, nutrient-packed pairing, and garnish with fresh parsley for a bright, herbaceous finish. Ready in under an hour, this easy, one-pot meal is perfect for busy weeknights yet elegant enough to impress guests.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 14-ounce can diced tomatoes (no-salt-added, with juices)
- 1 cup low-sodium chicken broth
- 0.5 cup non-fat plain Greek yogurt
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 cups zucchini noodles (optional, for serving)
Instructions
Pat the chicken breasts dry with a paper towel and season them lightly with salt and pepper on both sides.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear them for 3-4 minutes per side until they are golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 5-7 minutes until the onion is soft and translucent.
Add the minced garlic, paprika, and ground cumin to the skillet. Stir constantly for 1-2 minutes until the spices are fragrant.
Pour in the diced tomatoes and their juices, along with the chicken broth. Stir well to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken breasts from the skillet and place them on a plate. Turn off the heat and let the sauce cool for 2-3 minutes.
Stir in the Greek yogurt until the sauce is creamy and smooth. Adjust seasoning with additional salt and pepper if needed.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Garnish the dish with chopped fresh parsley and serve hot. Optionally, serve over zucchini noodles for a low-carb accompaniment.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1250 mg | 27% | |
*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.
