Clean Eating Chicken Paprikash

I've made this recipe twice now.  It's from cleaneatingmag.com, and I just tweaked a few things to my liking.  If you haven't checked this website out yet, you definitely should.  It has a lot of healthy and flavorful dishes.  Healthy eating doesn't have to taste like cardboard!!  I serve this with brown rice, but you could also do it with quinoa, baby red potatoes, or just eat it on its own!

INGREDIENTS:

• 2 tbsp wheat flour, quinoa flour, or another flour that isn't white
• 4 tsp sweet paprika, divided
• 1/2 tsp salt - we use Maldon sea salt
• 1 tbsp olive oil
• 4 6-oz boneless, skinless chicken breasts
• 1 large yellow onion, halved and thinly sliced
• 2 medium red bell pepper, thinly sliced
• 2 - 3 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 3/4 cup chicken or vegetable broth
• 1/2 cup plain low-fat Greek yogurt (go for organic if you can find it) - if you don't do dairy, the sauce without the yogurt is really good too - I'm not sure how dairy free yogurt would work in this but wholesoyco makes an organic, unsweetened plain soy yogurt that could be tried.
• 1 tsp chopped fresh dill - optional

INSTRUCTIONS:

1. In a shallow bowl, combine flour, 1 tsp paprika and salt. Sprinkle the chicken with a small amount of salt and black pepper.
2. In a large skillet, heat oil on medium to medium high heat. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 3 to 4 minutes. Remove from skillet and set aside.
3. Keep skillet on medium heat and add onion and bell pepper. Sauté and stir occasionally for about 8 minutes or until the veggies start to soften.  Add garlic, remaining 3 tsp paprika and cayenne pepper.  You can forgo the cayenne, but I can't handle spicy foods very well, and I don't think this is too spicy.  If you really like spice, I'd add a little more than 1/4 tsp.  Cook, stirring, until garlic is fragrant, about 2 minutes. Add broth, scraping up browned bits from bottom of skillet. Return chicken to the skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are softened, about 10 minutes.
4. Remove chicken from skillet.  In a small bowl, whisk about 2 tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture and until everything is combined.  Spoon mixture over chicken and enjoy!

Nutrients per serving (1 chicken breast and about 2/3 cup vegetable mixture): Calories: 298, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 46 g, Sodium: 388 mg, Cholesterol: 99 mg