Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken thighs

• Produce

  • 1 lb Asparagus
  • 1/3 cup Sun dried tomatoes

• Baking & Spices

  • 1/4 tsp Paprika
  • 1/4 tsp Salt

• Tools & Equipment

  • 2 tbsp Olive oil from the sun-dried tomato jar

Found on juliasalbum.com

Ingredients

• 1/3 cup sun-dried tomatoes, julienned, drained of most of oil
• 2 tablespoons olive oil from the sun-dried tomato jar
• 1 lb chicken thighs, boneless, skinless, sliced into thinner strips
• 1/4 teaspoon salt
• 1/4 or 1/2 teaspoon paprika
• 1 lb asparagus, ends trimmed, cut in half

Directions

• Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
• Heat half the amount of chopped sun-dried tomatoes and olive oil in a large skillet on medium heat. Add boneless, skinless chicken thighs, sliced into thinner strips. Cook in olive oil and sun-dried tomatoes. While cooking, season chicken thighs generously with salt (about 1/4 teaspoon), and sprinkle with paprika from all sides (use either 1/4 teaspoon or 1/2 teaspoon paprika, to taste). Chicken should be nicely colored but not too red.:) Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.
• Add asparagus to the skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add 1 tablespoon more of olive oil (from the jar). Season asparagus generously with salt, and cook asparagus with sun-dried tomatoes in olive oil on medium heat for about 5 minutes. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, until crispy.
• Add chicken back to the skillet, reheat, and serve.