Paprika Chicken and Green Beans

Ready for a healthy dinner option? One with no added fat or sodium? Check out my recipe for Paprika Chicken and Green Beans!

I started with 1 pound of haricot verts (the fancy way French folks say ‘green beans’), which I chopped into thirds, just for the hell of it. And then I steamed them. It only takes about 4-5 minutes.

These beans came from the LA Salad Company (where I’m a guest blogger!), and they were fantastic.

While they were steaming, I seasoned my chicken. I used 2 boneless skinless breasts (they were big, about 1/2 pound each). I cut them into strips, dumped them in a bowl, and sprinkled on about 1/2 teaspoon of ground coriander and cumin. Then, about 2 teaspoons of good, high quality paprika (my friend Jen brought me this paprika from Hungary).

I tossed the chicken around with my fingers to make sure every piece got a lot of spice (yes, mom, I washed my hands before and after!).

When the beans were tender, I took them off the heat, and put a skillet on the same burner (since it was already on), over medium heat.  While the pan warmed up, I sliced up a shallot and minced about 3 cloves of garlic:

When the pan was hot, I slicked it with Pam and added the garlic and shallot, and sprinkled them with another 1/2 teaspoon of paprika. The more paprika the better!  After a minute, I added the chicken.

While the chicken cooked, I rough-chopped some mushrooms (about 10 ounces; I had cleaned them previously), and added them, too, along with a 1/4 cup of red wine vinegar and a little cracked pepper:

The tough thing about coating raw chicken with paprika is because of all the spice, it’s hard to tell when the chicken browns and is cooked. I had to take a piece or two out and cut them in half to be sure.  When the chicken was done, I bumped the heat to low, added in the green beans, and also added in 1/2 cup chopped fresh parsley.

And that was needed was a quick toss to mix up the flavors, and VOILA! An, easy, simple, tasty meal!

Keep it up, David!

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