Paprika Chicken & Broccoli

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Cut the lemon into wedges. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the parsley.

In a medium bowl, season the chicken breast with 1/2 the sweet paprika and a pinch of salt and pepper. Drizzle with olive oil and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes each side. Transfer to a plate and set aside (the chicken will finish cooking in step 5).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, garlic and remaining sweet paprika. Cook until the onion begins to soften, 2-3 minutes. Reduce the heat to low and add the light thickened cream and a small squeeze of lemon juice. Crumble in 1 chicken stock cube and add a pinch of pepper. Stir to combine. TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!

Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and sauce has thickened slightly, 10-12 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and cook until tender, 5-6 minutes. TIP: Add a dash of water to speed up the cooking process. Season with a pinch of salt and pepper.