This chicken dish yields enough high-protein meals for at least half the week. Not bad for a prep time of 10 minutes.
1 lb chicken thighs
salt and pepper to taste
2 tsp extra-virgin olive oil
1 small yellow onion
1 red bell pepper
2 garlic cloves, diced
1 tbsp paprika (not smoked)
1 cup low-sodium chicken broth
1 (14 oz) can crushed tomatoes
1/4 cup coconut cream (white solids)
Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Cook chicken, skin-side down, until golden, about 6 minutes. Turn over, and cook for about 6 more minutes. Transfer to a plate, and reserve 1 Tbsp of the fat from the pot.
Spiralize onion and bell pepper with the spiralizer blade that creates ribbons (use Blade A). Set aside.
Heat pot with the reserved 1 Tbsp fat over medium heat. Add spiralized onion, and cook, stirring frequently, until it begins to soften, about 2 minutes. Add garlic, and cook, stirring frequently, about 2 minutes. Add paprika, season with salt and pepper, and stir. Add broth and tomatoes, and bring to a boil over high. Add spiralized bell pepper, and toss until coated in sauce.
Return chicken to pot in a single layer, and cover with sauce. Reduce heat to medium, and cook until sauce is thickened, about 20 minutes. Transfer chicken to a plate, and set aside.
Add coconut cream to sauce, and stir until combined. Place onion and bell pepper on a serving platter, arrange chicken on top, and spoon over with sauce.