Smoked Paprika Chicken Breast with White Bean Puree
Smoky pan-seared chicken breast served over a velvety white bean puree creates an incredibly satisfying high protein meal totaling over 50g of protein per serving. The bean puree adds creaminess and additional plant-based protein without any heavy cream or butter.
Pan-seared smoked paprika chicken breast over creamy white bean puree for an ultra-high protein comforting dinner.
Nutrition per serving
Ingredients
Protein
Seasoning
Puree
Cooking Fat
Instructions
Season and Sear the Chicken
Pat the chicken breasts dry and season generously on both sides with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 7 minutes per side until golden and cooked through to 165 degrees Fahrenheit.
Make the White Bean Puree
While the chicken cooks, combine the drained cannellini beans, minced garlic, and chicken broth in a small saucepan over medium heat. Simmer for 5 minutes until the garlic softens and the beans are warmed through completely.
Blend the Puree
Transfer the bean mixture to a blender or use an immersion blender directly in the pot to puree until completely smooth and velvety. Season the puree with salt and pepper to taste and adjust consistency with additional broth if needed.
Plate and Serve
Spoon a generous portion of the white bean puree onto each plate, creating a wide base. Slice the rested chicken breast and arrange it over the puree, then drizzle any pan juices from the skillet over the top before serving.
Substitutions
Common mistakes
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