Grilled Paprika Chicken with Spicy Veggie
Calories: 214.3ckal|Fat: 4.2g|Carbohydrates: 15.7g|Protein: 31.7g
| 30 minutes
This post may contain affiliate links. Read my disclosure policy.
Grilled Paprika Chicken with Spicy Veggie Sauté is a flavorful and nutritious dish that combines perfectly seasoned chicken with a vibrant mix of sautéed vegetables. Whether you're grilling or using an air fryer to cook the chicken, this recipe is quick, easy, and packed with protein and fiber.
Grilled Paprika Chicken with Spicy Veggie
Grilled Paprika Chicken with Spicy Veggie Sauté is a flavorful and nutritious dish that combines perfectly seasoned chicken with a vibrant mix of sa…
Health Info
- Calories: 214.3ckal
- Sugar: 5.1g
- Sodium: 2465.5mg
- Fat: 4.2g
- Carbohydrates: 15.7g
- Fiber: 6.8g
- Protein: 31.7g
Fat: 4.2g|Carbohydrates: 15.7g|Protein: 31.7g
Description
Grilled Paprika Chicken with Spicy Veggie Sauté is a flavorful and nutritious dish that combines perfectly seasoned chicken with a vibrant mix of sautéed vegetables. Whether you're grilling or using an air fryer to cook the chicken, this recipe is quick, easy, and packed with protein and fiber.
Ingredients
- 225 g (8 oz) chicken breast boneless and skinless
- 1 medium yellow zucchini chopped
- 225 g (8 oz) broccoli roughly chopped
- 225 g (8 oz) cauliflower chopped
- 4 cups baby spinach
- 2 jalapeños chopped (seeds removed for less spice)
- 2 tsp. paprika
- 2 tsp. salt
- 2 tsp. pepper
- 2 tbsp. chili flakes optional
Instructions
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels.
- Sprinkle paprika, salt, and pepper evenly over both sides of the chicken.
Option 1: To Grill the Chicken:
- Heat your grill or grill pan to medium-high.
- Grill the chicken for 3-4 minutes per side or until fully cooked through and the internal temperature reaches 165°F (74°C).
Option 2: To Air Fry the Chicken:
- Preheat the air fryer to 375°F (190°C).
- Place the chicken breasts in the air fryer basket in a single layer.
- Air fry for 15-18 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
Sauté the Vegetables:
- In a large non-stick pan, combine zucchini, broccoli, and cauliflower. Stir occasionally for about 2 minutes.
- Add ½ cup of water and cover the pan with a lid to steam the veggies for about 30 seconds.
Finish the Veggies:
- Remove the lid and add the spinach and jalapeños.
- Stir in chili flakes (optional) and cook for an additional 2 minutes until the spinach wilts and the veggies are tender.
Serve:
- Plate the grilled (or air-fried) chicken alongside the sautéed veggies.