2018/10/19 Dinner Chicken Paprika
This high-protein, healthified dinner recipe featuring Chicken Paprika is perfect for those looking to enjoy a hearty, nutritious meal. Packed with rich spices like paprika and cumin, and loaded with vegetables such as capsicum, onion, and eggplant, this dish is not only flavorful but also contri...
Ingredients
- 1 tsp(s) Spices, cumin seed
- 1 tsp Spices, paprika
- 1.50 tbsp Butter (Salted)
- 10 g Garlic, raw
- 100 g Eggplant, raw
- 15 g Cheese - Parmesan, shredded
- 250 g Fresh Baby Potatoes
- 250 g Chicken
- 3 large Egg
- 30 g Red Onion
- 60 g Red
- 90 g Capsicum - Green
Instructions
- Preheat your oven for roasting baby potatoes at 200°C (400°F).
- Wash the baby potatoes and cut them into halves. Place them on a baking tray, drizzle with a bit of oil and season with salt. Roast in the oven until golden and tender, about 25 minutes.
- While the potatoes are roasting, dice the red onion, chop the capsicum (green and red), and slice the eggplant.
- Crush the garlic and cut the chicken into bite-size pieces.
- Melt the butter in a large pan over medium heat, add the garlic, onion, and chicken. Season with paprika and cumin. Cook until the chicken is browned and cooked through, about 10 minutes.
- Add the capsicum and eggplant to the pan. Cook until the vegetables are soft, about 5-7 minutes.
- Beat the eggs in a bowl, then pour over the chicken and vegetable mixture in the pan. Allow the egg to set slightly before stirring to combine everything, cook for another 3-4 minutes.
- Sprinkle shredded Parmesan cheese over the top and let it melt into the hot chicken and vegetable mix.
- Serve the chicken paprika hot with the roasted baby potatoes on the side.
Nutrition Information
- Calories: 321
- Carbohydratecontent: 25
- Fibercontent: 4
- Sugarcontent: 6
- Sodiumcontent: 296
- Proteincontent: 28
- Fatcontent: 14
- Saturatedfatcontent: 6
- Monounsaturatedfatcontent: 3
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 4
- Transfatcontent: 0