Paprika Chicken with Broccoli Flatbreadby Elissa Jewell on November 2, 2017
Ingredients: Paprika Chicken
400g raw chicken breasts
1 tablespoon crushed garlic
Zest of 1 lemon
Juice of 1 lemon
2 bay leaves
2 tablespoons tomato paste
2 teaspoons of cumin
Chilli or hotsauce to taste
1 tablespoon smoked paprika and coriander seeds
Salt & pepper
Ingredients: Broccoli flatbread
1 head raw broccoli, finely chopped
1/2 cup lupin or coconut flour (40g)
1/4 cup psyllium husks
Salt & pepper to taste
Heat a large non-stick frying pan and use a little olive oil spray to grease.
Cut the chicken breasts in half width-ways and place on the pan, cooking gently for 10 minutes before turning over.
Once turned over, add all other chicken ingredients (including the actual lemons after you’ve squeezed them) to the pan and mix well with 1/2 cup of water. Leave uncovered on a moderate to low heat to simmer down for a further 15 minutes.
Alternatively, you can put everything in the slow cooker overnight and forget about it 😉
After the chicken has been turned and you’ve added the spices, begin the flatbread by microwaving the broccoli for 1 minute on high to soften, then add to a mixing bowl to cool slightly.
Mix through the lupin flour, egg whites, psyllium and season well before preparing another frying pan with a light spray of oil. Spread out two even circles of batter at a time, and push the batter out using the back of a spatula.
Allow to cook for 1-2 minutes before flipping and pressing down hard. Repeat this process every minute for a further 3 minutes or until the flatbread is cooked through and golden.
If you have a flat sandwich press or a waffle iron, you may speed up this process and use those instead, but make sure to spray to prevent sticking.
Serve with your choice of veggies or unlimited salad.
Nutritional info per serve:
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