Hungarian Lunch: Paleo Chicken Paprikash with Cauliflower Rice and Garlic Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 800g boneless, skinless chicken thighs 4 large bell peppers (2 green, 2 red) 1 medium head of cauliflower 1 large onion 4 cloves garlic 3 tbsp paprika 1 tsp smoked paprika 1/2 cup chicken broth 2 tbsp olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F (205°C).
2. Cut the bell peppers in half and remove seeds. Dice onion and mince garlic.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent.
4. Add diced bell peppers, garlic, and paprikas. Stir to coat vegetables with the spices. Cook for 5 minutes.
5. Add chicken thighs and chicken broth. Bring to a simmer, cover, and let cook for 12 15 minutes or until chicken is cooked through.
6. While the chicken is cooking, prepare the cauliflower rice by grating or pulsing in a food processor. Season with salt and pepper.
7. Place bell pepper halves on a baking sheet and roast for 10 12 minutes or until tender.
8. Remove chicken from skillet and shred using two forks. Add back to the sauce and stir.
9. Serve the Chicken Paprikash over cauliflower rice, garnished with roasted bell pepper halves and fresh parsley.

Chef’s Insight

For an extra kick, add a pinch of cayenne pepper to the sauce.

Notes

This recipe is dairy-free and suitable for the Paleo diet.