I’m back with another episode of “Cooking with Jay” I’ll be posting cooking videos to help people live a healthy lifestyle. Today’s recipe is Today’s recipe is Paprika Chicken with Blistered Carrots and a Swiss Chard Salad. I hope you enjoy!
Paprika Chicken Breasts with Blistered Carrots and Swiss Chard Salad
Ingredients (makes 2 servings):
2 Chicken Breasts
½ Bunch of chives
½ Bunch of Swiss Chard
15 ml Red Wine Vinegar
8.5g Sweet paprika
Salt and Pepper
1. Heat a drizzle of oil in a medium pan on medium-high. Pat the chicken dry with paper towels; season with ½ the sweet paprika and salt & pepper. Add the chicken to the pan and cook, partially covered, 7 to 10 minutes per side or until cooked through. Transfer to cutting board and let rest for at least 5 minutes before thinly slicing against the grain. Wipe out and reserve the pan.
2. Peel carrots; halve lengthwise and cut into 2-inch long pieces on an angle. Strip the card leaves from their stems; roughly chop the stems and leaves, keeping them separate. Thinly slice the chives.
3. In the pan, heat a drizzle of oil on medium-high. Add the carrots; season with the remaining sweet paprika and salt & pepper. Cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the chard steam and a ¼ cup of water. Cook, stirring occasionally, 2 to 4 minutes, until the carrots and stems have softened and the water has cooked off.
4. While the vegetables cook, in a bowl, combine the chard leaves, ½ the chives, vinegar and 3 tbsp olive oil; season with salt & pepper to taste. I hope you enjoy!
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