Ingredients for Paprika Chicken In Yoghurt
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
- Lemon pepper to taste
- 1 tablespoon olive oil
- Onion
- Red Pepper
- Green Pepper
- 2 tablespoons paprika
- 1 cup chicken stock
- 1 cup plain Greek yogurt
- 1/2 teaspoon salt
- 1 tablespoon cornflour
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How to Make Paprika Chicken In Yoghurt
- Preheat oven to 180°C (350°F).
- Season 4 boneless, skinless chicken breasts (approx. 1.5 lbs total) generously with lemon pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown chicken on both sides for about 3-4 minutes per side.
- Transfer the browned chicken to a casserole dish.
- Add 1 chopped onion and 1 chopped bell pepper (any color) to the skillet. Sauté for 5-7 minutes until softened.
- Stir in 2 tablespoons paprika, 1 cup chicken stock, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
- Pour the paprika sauce over the chicken in the casserole dish.
- Bake for 30 minutes.
- Remove the chicken from the casserole dish and set aside.
- In a small bowl, whisk together 1 tablespoon cornflour with 2 tablespoons cold water until smooth. Add to the sauce in the casserole dish and whisk until thickened.
- Stir in 1 cup plain Greek yogurt.
- Return the chicken to the casserole dish, ensuring it's coated in the sauce.
- Bake for a further 15 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Serve immediately over cooked noodles. Garnish with 1 tablespoon poppy seeds.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
9g
Carbs
2g
