Hungarian Lunch Paleo Chicken Paprikás with Zucchini Noodles

Allergens

None

Ingredients

• 8 oz boneless, skinless chicken breasts
• 2 large zucchinis
• 1 medium onion
• 3 cloves garlic
• 4 tbsp olive oil
• 3 tbsp sweet paprika
• 1 tbsp tomato paste
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or julienne them with a knife. Season chicken breasts with salt and pepper. In a large skillet, heat 2 tbsp of olive oil over medium high heat. Add the seasoned chicken breasts and cook until browned on both sides and cooked through. Remove from skillet and set aside. In the same skillet, add another tablespoon of olive oil. Sauté the onion until softened, then add the garlic and cook for an additional minute. Stir in the sweet paprika and tomato paste, cooking for 2 minutes to release their flavors. Gradually pour in the almond milk, whisking constantly to create a smooth sauce. Bring the sauce to a simmer and cook until slightly thickened. Slice the cooked chicken into strips and add it back to the skillet, along with any accumulated juices. Stir well to coat the chicken in the sauce. Cook for an additional 2 3 minutes or until the chicken is heated through. In a separate pan, heat the remaining tablespoon of olive oil and sauté the zucchini noodles for 3 4 minutes until tender but still slightly crunchy. Season with salt and pepper to taste. To serve, divide the zucchini noodles between two plates, then top with the chicken paprikás sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

To enhance the flavors of this dish, you can add a pinch of caraway seeds or use smoked paprika for a deeper taste.

Notes

For the most authentic flavor, use Hungarian sweet paprika.