This chicken dish yields enough high-protein meals for at least half the week. Not bad for a prep time of 10 minutes.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb chicken thighs</li>
<li> salt and pepper to taste</li>
<li>2 tsp extra-virgin olive oil</li>
<li>1 small yellow onion </li>
<li>1 red bell pepper</li>
<li>2 garlic cloves, diced</li>
<li>1 tbsp paprika (not smoked)</li>
<li>1 cup low-sodium chicken broth</li>
<li>1 (14 oz) can crushed tomatoes</li>
<li>1/4 cup coconut cream (white solids)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>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.</li>
<li>Spiralize onion and bell pepper with the spiralizer blade that creates ribbons (use Blade A). Set aside.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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