Paprika Chicken and Peppers Over Broccoli Rice

A low carb – high veggie dinner that is perfect if you’re short on time!


  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 Tablespoon paprika
  • 1 Tablespoon olive oil
  • 1/2 cup salsa
  • 1 Tablespoon cornstarch
  • 2 packages fresh or frozen riced broccoli – like Green Giant Frozen Riced Broccoli
  • Dried basil, optional


  1. Drizzle olive oil in large skillet. Add in chicken and peppers. Sprinkle with garlic powder, onion powder, and paprika. Stir to combine.
  2. Cover chicken and cook on medium, stirring occasionally, for about 7 minutes, or until chicken is fully cooked.
  3. Meanwhile, cook riced broccoli according to package instructions.
  4. Mix salsa into chicken, turn heat to low and cook for 3 more minutes.
  5. Sprinkle cornstarch into chicken. Mix well and cook, uncovered, for 1 minute.
  6. Serve chicken over top riced broccoli. Sprinkle with dried basil, if desired.

21 Day Fix Container Count

1 serving = 1/4 of chicken and 1/4 of riced broccoli

1 β™₯️ 2 πŸ’š 1 πŸ₯„


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