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Paprika Chicken with Vegetables

Chicken seasoned with paprika and garlic served over a bed of pepper, cabbage, and onions.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: 30-minute-meals, American, Mediterranean
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Red bell pepper (medium, seeded and chopped)
  • 4 cups Savoy cabbage sliced
  • 1 Red onion (medium, chopped)
  • Sea salt and pepper to taste
  • 1 cup Chicken broth (low sodium) Plus more if needed
  • 4 4 oz Chicken breasts (boneless, skinless)
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder

Equipment

  • 1 Baking dish

Method
 

  1. Preheat the oven to 400°F (205°C). Place the bell pepper, cabbage, and onion at the bottom of a baking dish. Season with salt and pepper. Add the broth, then toss to combine.
  2. Season the chicken with paprika, garlic powder, onion powder, salt, and pepper. Nestle the chicken on top of the vegetables.
  3. Cook in the oven for 20 to 25 minutes, until the chicken is fully cooked. Add more broth as needed to prevent it from drying out.
  4. Divide evenly onto plates and enjoy!
    Serving size = 1 chicken breast with vegetables
    Protein = 35 g, Carbs = 11 g, Fiber = 4 g

Notes

The Keto diet has been shown to help some people lose weight, increase energy, prevent diabetes, cardiac disease, and dementia.  One of the most important things to remember, though, is that the typical Keto recipe is loaded with saturated fats, which typically come from dairy and other animal products.  Always talk with your doctor or other health professional before changing your diet.
Refrigerate leftovers in an airtight container for up to 7 days, but they probably won't last that long!
You can alter this recipe by using different vegetables or seasonings.  Try adding cumin, oregano, or other spices.  Also, you can alternate cabbage with kale, spinach, or other leafy greens.  Just wait to put them in until the end of the cooking process in order to avoid overcooking.