1-Pan Paprika-Tomato Chicken and Rice

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
paprika

Looking for a flavorful twist on the classic chicken and rice dish? Say hello to 1-Pan Paprika-Tomato Chicken and Rice.

Featuring a flavorful blend of garlic, onion, bell peppers, sun dried tomatoes, brown rice, stewed tomatoes and chicken broth, plus the all-important spice mix of paprika, black pepper and basil, this chicken dish doesn’t leave anything to be desired. Of course, feel free to tailor the seasoning quantities to your taste. If you like more of a bite, add a little more paprika and black pepper. If you prefer more of a subtle flavor, tone down the paprika and pepper, and give the dish a sweeter boost with more basil.

No matter what combo of seasonings you opt for, at just 240 calories and counting as one SmartCarb, one PowerFuel and one Vegetable on the Nutrisystem program, this mouthwatering meal can is sure to become a regular on your weekly menu.

We love that this delicious dish makes six hearty servings because it makes a great healthy meal for the family that tastes so good, they won’t even suspect it’s packed with nutrition. And, if you’re savoring it solo, you’ll have enough leftovers to last you several more flex meals. Need a refresher on flex meals? Click here for everything you need to know.

Servings: Makes 6 servings

Calories per Serving: 240

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Vegetable

Ingredients:

  • 1 lb. boneless chicken breast, cut into six, three-oz. slices
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • ½ onion, diced
  • ½ bell pepper, diced
  • ½ cup sundried tomato, chopped
  • 1 cup wild rice medley, uncooked
  • ½ can (14.5 oz can) diced tomatoes with liquid, low sodium
  • 1 ½ cups low sodium chicken broth
  • 2 tsp. paprika
  • ½ tsp. black pepper
  • 1 Tbsp. dried basil

Directions:

  1. Heat oil in a large, cast iron skillet over medium-high. Add chicken and sear until golden brown. Remove chicken and set aside.
  2. Add garlic, onion and bell peppers. Cook for three minutes. Stir in sun dried tomatoes, rice, tomatoes and chicken broth. Season with paprika, black pepper and basil. Bring to a boil.
  3. Add chicken and rotate the chicken in sauce to coat. Adjust heat to medium, cover with foil, and allow to cook for about 50 minutes, or until rice is cooked through. Add more broth if rice has not cooked fully.
  4. Remove cover and broil in oven until chicken is crispy and golden.
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