Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Keto, One Pan, Paleo

225 Calories | 35g Protein | 11g Carbs | 4g Fat | 4g Fiber

35 minutes | 1 serving

Between the temperature regulation issues and the general exhaustion that can hit out of nowhere, some days, complicated recipes just aren't happening. That's exactly why this Paprika & Garlic Chicken with Veggies deserves a spot in your meal plan. It’s a complete, satisfying meal that requires exactly one dish and about 10 minutes of actual effort before the oven taps in to finish the job.

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Sometimes You Just Need Dinner to Happen

I love this recipe. You literally dump vegetables in a baking dish, season them, nestle chicken on top, and walk away for 25 minutes. No complicated steps to remember. No multiple pans to juggle. No standing there stirring and sweating.

The vegetables get tender and slightly caramelized in the broth, creating this savory base that soaks up all those gorgeous paprika and garlic flavors. Meanwhile, the chicken breast stays juicy because it's cooking right on top of that veggie bed, protected from drying out. It's foolproof cooking even when meno-brain be meno-braining.

Protein That Actually Keeps You Satisfied

Each serving delivers 35 grams of protein from that chicken breast, which is substantial enough to keep you full without feeling uncomfortably stuffed. Having a meal that's satisfying but not heavy means you can actually eat when you need fuel, without that weighed-down feeling that makes your GI angry.

Flavors That Don't Mess Around

The spice combination here is simple but effective: paprika brings a subtle smokiness and warmth, while garlic powder and onion powder add depth without requiring you to peel and chop fresh aromatics. It's flavorful enough to be interesting, but not so bold that it'll trigger hot flashes or any digestive sensitivity you might be dealing with.

The vegetables turn sweet and tender as they roast, while the chicken picks up those warm, slightly earthy notes from the paprika. Everything comes together with the chicken broth creating these savory pan juices that you'll want to drizzle over every bite. It's comfort food that doesn't rely on heavy sauces to taste good.

Vegetables That Don't Feel Like an Afterthought

Notice how the veggies aren't some sad side dish here, they're literally the foundation of the entire meal. Bell peppers, cabbage, and onions roast together into this colorful, fiber-rich base that's actually delicious, not just "good for you." The cabbage gets tender, the peppers develop some char, and the onions practically melt.

The fiber from these vegetables supports gut health naturally, without requiring you to choke down something you don't actually enjoy eating. Plus, having vegetables make up a substantial portion of the meal means you're getting variety and nutrients without overthinking it.

Leftovers That Actually Get Eaten

This recipe stores well for up to three days, which means you can make it once and have lunch or dinner sorted for the next day or two. When fatigue hits or you simply can't deal with cooking again, having something this satisfying waiting in the fridge is a lifesaver.

The flavors actually develop and deepen as it sits, so day-two chicken might be even better than day one. Just reheat gently and maybe add a splash of extra broth if it's absorbed too much liquid. It's meal prep that doesn't feel like meal prep.

The Bottom Line

This isn't fancy. It's not trying to be restaurant-worthy or Instagram-perfect. It's just a really solid, flavorful dinner that comes together easily, tastes delicious, and leaves you feeling satisfied. And some days, that's all you’re asking for.

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