Story by Meredith Nelson / April 10, 2017
STAFF RECIPE FILE
Paprika Chicken and Chickpeas
from Meredith’s kitchen
(taken from NutritionAction.com)
Ingredients:
3 Tbs. extra-virgin olive oil
6 bone-in chicken thighs, skin and fat removed
(NOTE: I used skinless chicken breasts, enough to serve 2 with plenty for leftovers)
1 large onion, finely chopped
1 red bell pepper, finely chopped
¼ cup tomato paste
3 cloves garlic, minced
1 Tbs. paprika
1 15 oz. can no-salt-added diced tomatoes
1 15 oz. can no-salt-added chickpeas, undrained
Freshly ground black pepper, to taste
¾ tsp. kosher salt
Directions:
Serve over brown rice, quinoa, etc . . . and enjoy!