PAPRIKA CHICKEN WITH
CHERRY TOMATOES
AND ZUCCHINI RIBBONS
PREP TIME: 25 MINS
COOK TIME: 50 MINS
SERVES 4 (AS A MAIN)4 (150g each) chicken thigh
cutlets, excess fat removed
1 tsp smoked paprika
1 tsp olive oil
300ml water
250g punnet cherry
tomatoes
2 zucchini, peeled into
ribbons using a
vegetable peeler
Juice of 1 lemon
Freshly ground black
pepper
1 cup small mint leaves
90g (½ cup) quinoa, cooked
following packet
instructions, to serve
2 bunches broccolini,
steamed, to serve1 Put chicken, paprika and oil
in medium bowl. Toss to coat
chicken. Place chicken in a cold
medium non-stick frying pan,
skin-side down. Heat over
medium for 5-6 minutes, or until
the skin is really crisp. Carefully
pour off any oil and fat from pan.
2 Turn chicken over and add
water to pan. Reduce heat to low,
cover and cook for 20 minutes.
Add cherry tomatoes to pan and
simmer, covered, for a further
15-20 minutes or until thighs
are cooked through and tender
and tomatoes have softened.
3 Meanwhile, put zucchini
ribbons and lemon juice inNUTRITION INFO
PER SERVE 1810kJ, protein 26g,
total fat 25g (sat. fat 7g), carbs
19g, fibre 8g, sodium 115mg- Carb exchanges 1½ • GI estimate
low • Gluten free • Lower carb
GF LCa bowl. Toss to combine. Season
with pepper.
4 Place chicken thighs, tomatoes
and zucchini ribbons on a serving
platter. Drizzle over the juices and
sprinkle with the mint. Serve with
the quinoa and broccolini. ■cover recipe
RECIPE&PHOTOGRAPHY^IMMEDIATEMEDIAADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)Family fave
Health Tip
Try removing the skin
from the chicken thigh to
reduce your total fat and
saturated fat intake by
approximately
50 per cent!$3.90
PER SERVE