Sumptuous Paleo Hungarian Dinner: Chicken Paprikasch with Zucchini Noodles

Allergens

None (except for coconut flour and almond meal)

Ingredients

• 8 oz boneless, skinless chicken breasts
• 2 medium zucchinis
• 1 large onion
• 3 cloves garlic
• 1 bell pepper (any color)
• 1/4 cup coconut flour
• 1/2 cup almond meal
• 2 tbsp olive oil
• 2 tbsp Hungarian sweet paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Wash and peel the onion and garlic. Finely chop them.
2. Slice the bell pepper and set aside.
3. Using a spiralizer or a julienne peeler, turn zucchinis into noodles. Set aside.
4. Cut chicken breasts into bite sized pieces. In a shallow dish, mix coconut flour and almond meal with sea salt and black pepper. Coat chicken pieces in the mixture, shaking off excess.
5. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
6. Add bell pepper and cook for 2 minutes.
7. Add coated chicken pieces to the pan, browning them on all sides.
8. Sprinkle paprika over the chicken and stir well. Pour in chicken broth, cover, and simmer for 10 minutes or until chicken is cooked through.
9. Gently mix in lemon zest and juice.
10. Toss zucchini noodles into the skillet, cooking for another 2 minutes until tender but al dente.
11. Serve over zucchini noodles, garnishing with fresh parsley.

Chef’s Insight

The key to this dish is using quality ingredients for a rich, flavorful taste. Don't skimp on the Hungarian sweet paprika - it makes all the difference!

Notes

For an extra kick, add a pinch of cayenne pepper or red chili flakes to the chicken mixture.