Paprika Chicken and Carrots
726
Calories
63g
Protein
72g
Carbs
20g
Fat
Chicken and soft carrots in a light paprika pan sauce over white rice.
Kcal 726 · Protein 63 g · Carbs 72 g · $ 4.00 per serving
Protein 63g · Carbs 72g · Fat 20g
12 min
Prep
22 min
Cook
$ 4
Per Plate
726
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz chicken breast
- 1 cup cooked white rice
- 1 cup cooked sliced carrot (from about 1.5 cups raw)
- 1.5 cups cooked green beans (from about 2 cups raw)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 clove garlic
- 1/4 cup chicken broth
- 12 oz chicken breast
- 2 cups cooked white rice
- 2 cups cooked sliced carrot (from about 3 cups raw)
- 3 cups cooked green beans (from about 4 cups raw)
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tbsp olive oil
- 2 tsp paprika
- 2 clove garlic
- 1/2 cup chicken broth
- 24 oz chicken breast
- 4 cups cooked white rice
- 4 cups cooked sliced carrot (from about 6 cups raw)
- 6 cups cooked green beans (from about 8 cups raw)
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tbsp olive oil
- 4 tsp paprika
- 4 clove garlic
- 1 cup chicken broth
- 36 oz chicken breast
- 6 cups cooked white rice
- 6 cups cooked sliced carrot (from about 9 cups raw)
- 9 cups cooked green beans (from about 12 cups raw)
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tbsp olive oil
- 6 tsp paprika
- 6 clove garlic
- 1 1/2 cups chicken broth
- 48 oz chicken breast
- 8 cups cooked white rice
- 8 cups cooked sliced carrot (from about 12 cups raw)
- 12 cups cooked green beans (from about 16 cups raw)
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tbsp olive oil
- 8 tsp paprika
- 8 clove garlic
- 2 cups chicken broth
Before You Start
Slice the carrot thin, trim the green beans, mince the garlic, and have the broth measured by the stove.
How To Make It
- Sear the chicken in the olive oil over medium high, 4 to 5 minutes a side, until golden and it reaches 165°F in the center with no pink remaining, then set it aside.
- Add the garlic, paprika, carrot, and green beans and cook, about 3 minutes, until fragrant and the carrot brightens.
- Pour in the broth and simmer, 6 to 8 minutes, until the carrot and green beans are tender and the sauce reduces slightly.
- Add the spinach and cook 1 to 2 minutes, until wilted.
- Slice the chicken, serve over the warm rice, and spoon the vegetables on top.
Fix It: If the pan looks dry when you add the garlic, splash in a little broth so nothing burns and turns bitter.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 22 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories726
- Protein63g
- Carbs72g
- Fat20g
- Fiber11g
- Sodium228mg
Bonus Benefits
- Inflammation
- Steady Energy
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Carrot: beta-carotene, reported to support steady energy.
Chicken: lean protein, reported to keep you full.
Carrot: beta-carotene, reported to support steady energy.
Chicken: lean protein, reported to keep you full.
Tools For This Recipe
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