Garlic and Paprika Chicken and Potatoes

🧂 Ingredients

• 2 lbs boneless skinless chicken breast
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp ghee

  divided
• 1 tbsp olive oil
• 1 lbs baby potatoes
• 1 cup chicken stock
• 4 cloves fresh garlic

  crushed
• 1 tbsp lemon juice
• 3 cups cauliflower florets
• 1/4 cup fresh parsley

  chopped

Instructions

• 1 Toss raw chicken pieces with seasoning until well coated, set aside.
• 2 In a large heavy-bottomed skillet heat olive oil and 1/2 the ghee together over
  medium heat. 
  
  Add chicken to the pan in batches, do not overcrowd the pan. Cook for 2 minutes
  on each side or until golden brown. Flip the chicken when it is easily released
  from the pan. After about 4-5 minutes total, remove the chicken and set aside
  and repeat the process with the remaining chicken.
• 3 Remove the chicken from the pan and set aside.
• 4 Add potatoes to the pan and stir to coat with seasoned cooking fat, then add
  chicken stock, and stir to release all browned bits from the bottom of the pan.
• 5 Cover with lid and cook for 5 minutes. Open lid and stir well, add crushed
  garlic, and an additional pinch of salt and pepper. Test potatoes, if they are
  nearly done (a slight bite left, not mushy) add cauliflower to the pan and stir
  to coat.
  
  Cover and cook for 2-3 minutes, remove lid and stir. Continue this process until
  cauliflower has been cooked through (not mushy, but not crunchy.. The timing
  will depend on how small your cauliflower florets are)
• 6 Once cauliflower is cooked through add chicken back to pan with any drippings
  and remainaing ghee. Stir to coat, squeeze in lemon juice, and heat through for
  a few minutes. Finish with a large handful of freshly chopped parsley.
• 7 Add additional lemon juice to taste.

Nutrition Info