Paprika Chicken in a Lemony Sauce
with Pistachio Rice & Roasted Carrots
Paprika Chicken in a Lemony Sauce
Tender chicken in a bright lemon sauce, served with nutty pistachio rice and sweet roasted carrots for a colorful, savory dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 24 ounce Carrots
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 1 unit Lemon
- 1 teaspoon Paprika
- ½ ounce Pistachios
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- ¼ ounce Thyme
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
DifficultyMedium
Prep Time10m
Total Time35m
Calories700
Protein41g
Carbs81g
Fat25g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based yogurt or cashew cream. To avoid tree nuts, skip the pistachios and use toasted pumpkin or sunflower seeds for crunch.
What to serve with it
Serve with a crisp green salad or garlicky sautéed greens to balance the rich, lemony sauce. Warm flatbread or crusty bread also works well for catching any extra sauce.
