A whole yummy meal in 30 minutes? That’s a definite yes for me. Plus, leftovers to cover lunch for the next couple of days! Each serving of the chicken provides about 30 grams of protein - another win! To compete the meal, I served it with brown rice and sautéed garlic kale. (Who knew that kale doesn’t have to taste like kale?!?!)

INGREDIENTS:

· 2 TBLSP extra virgin olive oil

· 4 boneless, skinless thin sliced chicken breasts*

· ½ red bell pepper, diced

· ½ onion, diced

· 1 TBLSP tomato paste

· 1 tsp paprika

· ¼ tsp smoked paprika

· ¼ tsp ground cumin

· ¼ tsp ground coriander

· ½ cup chicken or vegetable stock (can also use chicken bone broth)

· 1 tsp sherry vinegar or red wine vinegar

· ¼ tsp salt

DIRECTIONS:

· In a large heavy pan over medium-high heat, heat the oil until shimmering. Sauté the chicken until lightly browned on one side, 2-3 minutes. Turn over and cook for 30 seconds. Remove from the pan and set aside.

· In the same pan, sauté the bell pepper, onion, tomato paste, and garlic until softened, 3-5 minutes. Stir in the spices and cook for 30 seconds. Stir in the stock and vinegar.

· Reduce the heat to low. Return the chicken and any juices to the pan, browned side up. Spoon some sauce over each piece. Simmer until the chicken is cooked through, 1-2 minutes.

· Season with salt and black pepper.

· Serves 4

· Thanks to the Nutrition Action Newsletter (May 2023) spinet.org/TheHealthyCook

for the original recipe.

*Want to use boneless, skinless thighs instead of breasts? In step 3, simmer for 8-10 minutes.