Pan-Cooked Paprika Chicken

Seared boneless chicken thighs dusted with smoky paprika, paired with tender sautéed cabbage and warm savory rolled oats.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Protein
• Low-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• comfort food
• smoky

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 2-inch strips)
• 1 head green cabbage (cored, thinly sliced)
• 2 cup gluten-free rolled oats
• 2 tablespoon safflower oil
• 1 tablespoon smoked paprika
• 1 teaspoon dried marjoram
• 0.5 teaspoon Himalayan pink salt

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Stir in certified gluten-free rolled oats and a pinch of the Himalayan pink salt. Reduce heat to low and simmer for 5 minutes until creamy and thick; remove from heat and cover.
2. Season chicken thigh strips with smoked paprika, dried marjoram, and half of the remaining Himalayan pink salt.
3. Heat 1 tablespoon of safflower oil in a large skillet over medium-high heat. Add chicken strips and sear for 7 to 8 minutes, turning occasionally until browned and cooked through to 165°F. Transfer chicken to a warm plate.
4. Add remaining 1 tablespoon of safflower oil to the same skillet over medium heat. Add sliced green cabbage and remaining Himalayan pink salt; sauté for 6 minutes until tender and lightly caramelized.
5. Plate a base of warm savory oats, top with sautéed cabbage, and arrange seared chicken thighs over the top.

Notes

Savory oats provide a satisfying, fiber-packed alternative to rice or polenta.

Nutrition (per serving)

• Calories: 395
• Protein: 34 g
• Carbohydrates: 36 g
• Fat: 13 g
• Fiber: 8 g
• Sodium: 235 mg
• Saturated Fat: 2.2 g
• Sugar: 4.1 g
• Cholesterol: 72 mg