Creamy Paprika Chicken Skillet

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1/4 lb Baby spinach, organic
  • 1 handful Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 1 cup Grape or cherry tomatoes
  • 1/2 Yellow onion, large

• Canned Goods

  • 2/3 cup Coconut milk, full-fat canned

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 2 tbsp Paprika
  • 1/2 tsp Turmeric, ground

Found on everydaymaven.com

Description

Ingredients

• 1 T avocado oil
• 1 pound boneless, skinless chicken thighs
• 2 T paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1 cup grape or cherry tomatoes
• 1/2 large yellow onion, halved and thinly sliced
• 1/4 pound organic baby spinach, finely chopped
• handful fresh cilantro, finely chopped
• 2/3 cup full fat canned coconut milk

Directions

• In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric and garlic powder. Toss until well coated.
• Peel onion and thinly slice. Finely chop baby spinach and cilantro.
• Heat a large 12 cast iron skillet over medium heat. Once hot, add avocado oil and then chicken. Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.
• Add grape tomatoes and sliced onion. Gently toss to coat with spices.
• Cook 5 to 7 minutes, until tomatoes are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices.
• Add chopped cilantro and spinach along with coconut milk and mix well.
• Reduce heat to low and continue cooking an additional 8 to 10 minutes, until chicken is cooked through and sauce has thickened a bit.
• Serve over rice, cauliflower rice or gluten free pasta and Enjoy!