“Mouthwatering Hungarian Gluten-Free Dinner Feast: Paprika Chicken, Creamy Polenta & Roasted Vegetables (Paleo, Keto)”

Allergens

None

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 tbsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 1 cup polenta (cornmeal)
• 3 cups water
• 1 cup milk or almond milk for dairy
• free option
• 1 tbsp butter or olive oil
• 4 medium carrots, peeled and chopped
• 2 medium zucchinis, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• Fresh parsley for garnish

Instructions

1. In a shallow dish, combine paprika powder, garlic powder, onion powder, ground black pepper, and sea salt.
2. Rinse chicken breasts under cold water and pat dry with paper towels.
3. Coat both sides of each chicken breast generously with the spice mixture.
4. In a large skillet over medium heat, cook the seasoned chicken breasts for 6 7 minutes per side or until cooked through and no longer pink in the center. Set aside to rest.
5. Preheat oven to 350°F (175°C).
6. In a saucepan, bring water and milk to a boil, then slowly whisk in polenta while continuously stirring.
7. Reduce heat to low and simmer for 5 7 minutes or until thickened.
8. In a separate baking dish, arrange chopped carrots, zucchinis, and bell peppers. Drizzle with olive oil and season with salt and pepper to taste. Bake in the preheated oven for 20 25 minutes, stirring occasionally.
9. Slice the rested chicken breasts into thick strips and arrange on top of the cooked polenta. Garnish with fresh parsley.

Chef’s Insight

"The secret to this flavorful dish is the blend of paprika, garlic, and onion powders used in the spice rub. Don't be afraid to season your veggies and polenta generously for added depth of flavor."

Notes

Feel free to add more vegetables or a starch of your choice for a heartier meal. - Use fresh herbs like thyme or rosemary for an added touch of flavor.