Very easy and quick to cook and delicious to eat, this Spanish dish is usually served with fried potatoes and aioli.
450g / 1lb skinless chicken breast fillets
30ml / 2 tbsp olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
5ml /1 tsp paprika
Juice of 1 lemon
30ml / 2 tbsp chopped fresh parsley
salt and ground black pepper
flat leaf parsley, to garnish
lemon wedges, to serve
1. Sandwich the chicken breasts between two sheets of greaseproof (waxed) paper or clear film (plastic wrap). Pound with the flat side of a meat mallet or roll out with a rolling pin until the fillets are about 5mm/ ¼ in thick.
2. Cut the chicken into strips about 1cm / ½ in wide. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over a high heat for about 6-8 minutes, until lightly browned and cooked through.
3. Add the lemon juice and chopped parsley to the pan and season with salt and pepper to taste. Pile the chicken on to a warmed serving dish and garnish with parsley. Serve hot with lemon wedges.
• Protein: 18.5g
• Total Carbohydrate: 1.5g (Sugars: 1.1g)
• Total Fat: 6.5g
• Saturated Fat: 1.0g
• Cholesterol: 53mg
• Fibre: 0.8g
• Sodium: 49mg
• Calcium: 30mg