Life update and Paprika Chicken Recipe!

SCHOOLS OUT FOREVA! Not really, only until June 1st for me, but this is an awesome little break! I’ve been working most of time because applications and registrations are right around the corner and those fees are no joke! I started in the Neuroscience Department as my full paid position and it’s going great! Some of the work takes some adjustments and getting used to, but I love it and I am learning so much! In light of working all the time, MUSC had employee appreciation day and I couldn’t help myself, but have this yummy cookie decorated as a beach ball!

The College of Nursing is also so sweet to us, they gave me an appreciation card with a gift card to a restaurant near the school. I used it to get this delicious salad at work yesterday!

Now that I have all of this extra time, I have finally started going to the all famous Farmers Market here in Charleston to get my veggies and produce! I finally have the time to cook full meals for Ryan and I! MUSC also has a mini farmers market right on campus on Friday’s and yesterday I got Bananas, Zucchini, Squash, Cherry Tomatoes, and a Sweet potato. They look so great, I can’t wait to cook with them!

This week I dove back into my Healthy cookbook for two and made Ry and I this amazing paprika chicken. The best part about this recipe is that we already had all the ingredients at home. It was so simple, but so delicious. We paired it with fresh green beans I got from the market and a baked potato! If I were to make it again though, I would substitute the baked potato for a sweet potato. I think the flavors would just pop with that change!

So for the chicken all you need is:

Sea Salt

Ground Black Pepper

1/2 teaspoon Paprika

1 teaspoon Ground Cumin

1 teaspoon Olive Oil

Just cook until golden brown! One chicken breast of this is only 349 calories!! And its packed with protein!

We also took a turn with the green beans to get a great flavor without soaking them in butter.

I mixed together:

1 tablespoon Lemon Juice

Sea Salt

Ground Black Pepper

1 teaspoon Olive Oil

I let the cut greens beans marinate in this for about 15 minutes and sautéed them in a pan for about 10 minutes, until they were soft. I did put a small amount of butter on the bottom of the pan since there was already oil in the marinate. These were so so so so yummy!

This was a great dinner that we will definitely make again!

Let’s connect! Let me know some of your favorite dinners to make at home!

Thanks for reading! Happy Cooking!

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