Spanish Chicken Skillet
Red pepper flakes and paprika give this gorgeous chicken dish a little kick.
1 packet crushed red pepper
24 oz boneless chicken breast
1 tbsp olive oil
1 large bell pepper
1 3/4 cups diced tomatoes
1 tsp minced garlic
2 tsps paprika
1/4 tsp pepper
1 tsp salt
1 tsp thyme
1/2 cup chicken broth
1 large onion
1/4 cup flour
Mix flour, salt and all of the spices except the red pepper in small bowl.
Sprinkle chicken with 2 tablespoons of the seasoned flour.
Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Remove from skillet.
Add bell pepper and onion; cook and stir 5 minutes or until tender.
Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently.
Stir in red pepper to taste if desired. Return chicken to skillet.
Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
Serve with rice or pasta.
in 1 serving of Spanish Chicken Skillet.
, 27% carbs, 53% protein.
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