Recipe: paprika garlic chicken with veggies
If you've ever wished dinner could be simple, satisfying, and good for you all at once, this one's for you. This paprika garlic chicken with veggies is everything you want on a weeknight. It takes 35 minutes, uses ingredients you probably already have, and leaves you feeling nourished, not stuffed.
For women over 50, getting enough protein matters more than most of us realize. This recipe delivers 35 grams per serving with just 225 calories. That's real food doing real work.
Why you'll love this paprika garlic chicken
Paprika garlic chicken with veggies is the kind of dish that doesn't ask much of you. You season it, put it in the oven, and let it do its thing. No complicated sauces. No mystery ingredients.
The paprika adds a gentle warmth and a beautiful color. The garlic powder brings that familiar savory depth. Together, they make plain chicken taste like something you actually wanted to cook.
And the vegetables? Bell pepper, savoy cabbage, and red onion get soft and sweet as they bake in chicken broth. It's a full meal in one dish, which means fewer things to wash. We're all for that.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
What you'll need
- 1/2 medium red bell pepper, chopped
- 2 cups Savoy cabbage, sliced
- 1/2 cup red onion, chopped
- Sea salt and black pepper, to taste
- 1/2 cup low-sodium chicken broth (plus more as needed)
- 10 oz boneless, skinless chicken breast
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
How to make it
- Preheat your oven to 400°F (205°C). Place the bell pepper, cabbage, and onion in a baking dish. Season with salt and pepper. Pour in the chicken broth and toss to coat.
- Season the chicken breast with paprika, garlic powder, onion powder, salt, and pepper. Place it on top of the vegetables.
- Bake for 20 to 25 minutes, checking halfway through. Add a splash more broth if things start to look dry.
- Remove from the oven. Divide evenly onto two plates and serve warm.
Tips and swaps
Leftovers: Store in an airtight container in the fridge for up to three days. Store chicken and veggies together or separately, your choice.
Serving size: One serving is approximately one chicken breast with vegetables.
Add more flavor: Try topping your paprika garlic chicken with fresh rosemary, thyme, or parsley before serving. A squeeze of lemon is also lovely. You can swap in any seasonal vegetables you have on hand, too. Zucchini, green beans, or asparagus all work well.
Gluten concerns: This recipe is naturally gluten-free.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 225 |
| Protein | 35g |
| Fat | 4g |
| Saturated fat | 1g |
| Carbs | 11g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 105mg |
| Cholesterol | 103mg |
| Vitamin A | 1816IU |
| Vitamin C | 63mg |
| Calcium | 47mg |
| Iron | 1mg |
Ready to build more meals like this one?
The Get Real Weight Loss course gives you the tools, the recipes, and the support to make real, sustainable change.
Because you deserve a plan that fits your real life.
Real food, real results
Here's what we believe at Get Real Weight Loss: eating well doesn't have to be hard.
This paprika garlic chicken with veggies is a good example of that. High protein. Low calorie. Easy to make. Real ingredients. No gimmicks.
When you build your meals around food like this, dinner stops feeling like something you have to survive. It becomes something you look forward to. That's the shift we're here to support.
You don't need a complicated plan. You need simple, satisfying meals that work for the life you're actually living. This is one of them.
Stay connected with news and updates!
Join our mailing list to receive the latest news and updates from our team.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
