Chicken Paprika Goulash with Rosemary and Parsley

A light and aromatic chicken goulash with plenty of colorful bell peppers and fresh herbs. Quick to prepare and full of flavor.

• 30 minutes
• 2 servings
• Main course

• gluten-free
• omnivore
• antioxidant
• energy
• high in protein
• vitamin-c-reich
• cell-protective

Ingredients

• 250 g Chicken meat ((breast))
• 300 g Bell pepper
• 100 g Onion
• 400 g Tomatoes ((diced))
• 150 g Vegetable broth
• 5 g Olive oil (extra virgin)
• 0.5 piece Rosemary
• 7.5 g Parsley

Instructions

1. Heat olive oil in a pot. Sear the chicken cubes on all sides. Remove from the pot and set aside.
2. Add onions and bell peppers to the pot and sauté for about 5 minutes until the vegetables are slightly soft.
3. Add diced tomatoes, vegetable broth, and rosemary. Bring to a boil and then add the chicken back in.
4. Let simmer over medium heat for about 15-20 minutes until the chicken is done and the sauce is slightly thickened.
5. Season with salt and pepper. Sprinkle with fresh parsley before serving. Brown rice or boiled potatoes make a good side dish.

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