Easy Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet (Low Carb)

Easy and delicious Mediterranean recipe: skinless, boneless chicken thighs cooked in olive oil with paprika and then tossed with asparagus and sun-dried tomatoes.  Only 30 minutes from start to finish!

Recipe by Julia
Source: juliasalbum.com


  • 1/3 cup sun-dried tomatoes julienned, drained of most of oil
  • 2 tablespoons olive oil from the sun-dried tomato jar
  • 1 lb chicken thighs , boneless, skinless, sliced into thinner strips
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 lb asparagus ends trimmed, cut in half

Cook chicken;

  1. Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
  2. Heat half the amount of chopped sun-dried tomatoes and olive oil in a large skillet on medium heat. Add boneless, skinless chicken thighs, sliced into thinner strips. Cook the chicken in olive oil and sun-dried tomatoes. 
  3. While cooking, season chicken thighs generously with salt (about 1/4 teaspoon), and sprinkle with paprika from all sides (use either 1/4 teaspoon or 1/2 teaspoon paprika, to taste). Chicken should be nicely colored but not too red.
  4. For Full instructions, Please Visit >> juliasalbum.com

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