Paprika Chicken with Corn, Bell Pepper and Onion

Ingredients

• Chicken Breast150 g
• Onion1/2 count (75 g)
• Corn1/2 unidad (125 g)
• Paprika Powder1/2 teaspoon (2 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Shell the corn or place the kernels in a pot of boiling water for 12-15 minutes. Once done, remove, drain and set aside.

2. 2

   Step 2

   Separately, dice the chicken and season with half of the oil, paprika, salt and pepper.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, add the chicken and sear for 3 minutes per side over medium heat. Remove and set aside.

4. 4

   Step 4

   Meanwhile, cut the onion and bell pepper into similar sized pieces.

5. 5

   Step 5

   Heat the remaining oil in the same pan where the chicken was prepared and add the vegetables and a pinch of salt.

6. 6

   Step 6

   Stir-fry for 5 to 7 minutes over low heat. Next, add the chicken, stir, cover and cook for 5 more minutes over medium heat.

7. 7

   Step 7

   If you have the corn already cooked, add, stir, season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Paprika Chicken with Corn, Bell Pepper and Onion can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.