Servings
6
Cook Time
40
Prep Time
20

Serve this protein-packed recipe over whole-grain sorghum or quinoa. Sorghum cooks up just like rice or quinoa (with liquid) and provides 158 calories, 5g of protein, and 3g of fiber per ¼ cup of uncooked grain.

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Nutrition information (per serving):

Calories: 270; total fat: 9g; saturated fat: 1.5g; protein: 36g; carbohydrates: 9g; sugar: 3g; fiber: 1g; cholesterol: 110mg; sodium: 570mg

Recipe and photo by Lauren Harris-Pincus, M.S., R.D., owner of Nutrition Starring You, LLC.

Makes 6 Servings
Prep Time: 
20
Cook Time: 
40
Ingredients 
2 tbsp extra-virgin olive oil
2 medium onions, chopped (about 2 cups)
2 pounds boneless chicken breast cut into large strips (about 3 ounces each)
1½ tsp Kosher salt, divided
1 tbsp Hungarian paprika, divided
1½ cups low-sodium chicken broth
2 tbsp plus 1 teaspoon cornstarch
1/4 cup low fat (1%) milk
How to make it 

Heat a large saucepan with a lid over medium to medium-high heat, and add olive oil.

Add onions, and sweat for about 5 minutes.

Add 1 tsp paprika and 1/2 teaspoon Kosher salt, and cook for about 3 more minutes.

Add chicken, an additional tsp paprika, and 1/2 tsp salt, and stir.

Cook chicken for about 5 minutes and turn pieces over, cook for a few more minutes, then add chicken broth and another tsp paprika.

Cover, and lower heat to medium, cooking for 15-20 minutes, stirring occasionally.

When chicken is cooked through, remove the pieces to a plate or bowl, and set aside.

In a small bowl, add 1 tsp cornstarch with 1/2 cup of the sauce from the pan, and stir to combine.

Add mixture back to the pot with additional 1/2 tsp of salt. Stir, and turn up the heat to let sauce simmer and thicken for a few minutes.

 Add milk and stir, add chicken back and heat through.

 Add additional salt or paprika, if desired, to taste.