Chicken With Smoked Paprika and Almonds
Adapted from “Lean in 15: 15-Minute Meals and Workouts to Keep You Lean and Healthy” by Joe Wicks (William Morrow)
Makes 2 servings
small red onion (may substitute yellow or Spanish onion) 2 cloves garlic 1 to 2 pieces jarred roasted red pepper 1 pint cherry tomatoes 2 boneless, skinless chicken breast halves
(about 1 pound total) Fine sea salt Freshly ground black pepper 1 tablespoon grapeseed oil (may substitute
coconut oil) 2 teaspoons Spanish smoked paprika
(pimentón) ¼ cup blanched or skinless slivered almonds Leaves from 1 stem fresh oregano (may
substitute 1 teaspoon dried oregano) ½ large lemon
Instructions: Mince the onion and garlic. Drain the roasted pepper(s), as needed, then cut them into small pieces. Cut each tomato in half.
Discard any excess fat from the chicken-breast halves and remove any tenderloins (reserving them for another use), then cut the chicken-breast halves crosswise into ½-inchwide slices. Season lightly with salt and pepper.
Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, stir in the smoked paprika; cook for 10 seconds, then add the chicken and tomatoes.
Increase the heat to medium-high; stir-fry for about 4 minutes or until no trace of raw chicken remains (you may have to cut into a piece to check) and the tomatoes have softened.
Stir in the almonds and oregano leaves, and stir-fry for 30 seconds or so. Taste the mixture and add more salt and/or pepper as needed. Remove from the heat.
Squeeze the juice of the lemon half evenly over the skillet contents, being careful to avoid introducing seeds; divide among individual plates and serve right away.