This is a lovely hearty meal for a cold winters day and super easy to make! It was my perfect lunch :)
Ingredients
- 4 tsp vegetable oil (or any flavourless oil)
- 500 g boneless, skinless chicken breasts or thighs, cut into cubes
- 1/2 tsp salt (to taste)
- pepper (to taste)
- 2 medium bell peppers, sliced thinly
- 1 large onion, halved and sliced thinly
- 1 Tbsp minced garlic
- 1 Tbsp smoked paprika
- 1/2 c dry white wine
- 1 c canned chopped tomatoes
- 1/2 c chicken stock
- 1 tsp flour
- 1/3 c sour cream
- 2 Tbsp minced fresh dill
- 2 tsp lemon juice
- Cooked whole wheat orzo or rice or other grain for serving (optional)
Directions
- 1Heat a nonstick pan over medium-high heat; add 2 teaspoons of the canola oil. Season the chicken with the salt and black pepper; add to the pan. Cook 2 to 3 minutes to sear. Turn and cook 2 minutes more. Transfer to a plate and cover with foil to keep warm.
- 2Add remaining oil and the bell peppers and onion to pan. Sauté, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and paprika; sauté until fragrant, about 1 minute. Add the wine and cook, stirring frequently, until nearly evaporated, about 2 minutes. Add the tomatoes and chicken broth and bring to a simmer.
- 3RETURN chicken to pan, reduce heat to medium low and simmer until chicken is just cooked through, 2 to 3 minutes.
- 4IN a small dish, whisk the flour into the sour cream. Slowly add to the sauce and simmer 3 minutes more. Stir in the dill and lemon juice and season to taste with additional salt and black pepper. Serve chicken and sauce over any desired grain.
- Nutrition:
- 1325 cal, 13 g fat, 15 g carb, 32 g prot.
