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You are here: Home / Family Friendly / 30 Minute Meals / Whole30 Paprika Chicken Skillet

Published July 31, 2019. By Alyssa Brantley 75 Comments

Whole30 Paprika Chicken Skillet

  • 30 minmeal
  • Dairy free
  • Grain free
  • Low carb
  • Nut free
  • Whole 30
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paprika chicken in a cast-iron skillet with text for pinterest

Paprika Chicken Skillet loaded with veggies in a non-dairy creamy sauce is a 30-minute weeknight meal that is Whole30, GF, and Low Carb! Can be made spicy!

cast iron skillet with paprika chicken ready to serve

Whole30 Paprika Chicken

If you haven’t tried paprika chicken before, then you need to save this recipe now! This Whole30 Paprika Chicken skillet recipe is a quick recipe that you can have on the table in just 30 minutes!

Guess what? Even though it’s not listed in the title, this Creamy Paprika Chicken also has turmeric in it, which pairs perfectly with the paprika, and other spices that are blended up into this simple and delicious who30 skillet dinner recipe.

If you love turmeric like I do and are always looking for an excuse to eat more of it, be sure to check out all of my Turmeric recipes!

While I may be somewhat obsessed with turmeric, one of my other all-time favorite spices is paprika. I think it is because of my Bubby who lived with us growing up. She wasn’t the best cook – not even close – and she pretty much put paprika on everything.

Now I understand why though, it’s a spice that can really liven up any dish that needs a little extra something to make it stand out of the crowd.

ingredients to make paprika chicken on a cutting board

Ingredients for Paprika Chicken

  • Avocado oil
  • Boneless, skinless chicken thighs
  • Paprika
  • Kosher salt
  • Ground black pepper
  • Ground turmeric
  • Garlic powder
  • Grape or cherry tomatoes
  • Yellow onion
  • Baby spinach
  • Fresh cilantro
  • Full-fat canned coconut milk

What is Paprika?

Plain Paprika is made from dried and ground Capsicum peppers, usually mild in flavor and has a bright red color. Paprika is one of the most popular spices in the world and most often used in both Spanish and Hungarian cuisines for its bold flavor and beautiful color.

Spanish Paprika is usually made from Pimenton that is smoke-dried or placed on a grate above a fire. Once dried, the paprika is ground to a powder. Spanish Paprika has three main varieties.

Sweet; made from cherry-shaped peppers only without the seeds and ribs.

Bittersweet; made from long peppers that are a dark red color without the seeds and ribs.

Hot; made from spicy peppers and include the seeds and ribs when ground.

Paprika is the National Spice of Hungary so you know there are some serious options that originate from there. There are eight main varieties that vary in heat and color.

bins of different colored spices

How To Make Paprika Chicken

This recipe couldn’t be easier to make! All you need is a few minutes of prep time and one skillet to make a delicious meal everyone will love.

  1. Start by peeling and slicing the onion. Next up, chop the spinach and cilantro. (Picture #1)
  2. In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated. (Picture #2)
  3. Heat a large 12″ cast-iron skillet over medium heat. Once hot, add avocado oil and then chicken. (Picture #3)step by step photos to cook paprika chicken
  4. Cook chicken, undisturbed and then flip and repeat. Add grape tomatoes and sliced onion. Gently toss to coat with spices, and cook until tomatoes are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices. (Pictures #4 and #5)adding raw onions to skillet with paprika chicken
  5. Add chopped cilantro and spinach along with coconut milk and mix well (Picture #6). Reduce heat to low and continue cooking until chicken is cooked through and the sauce has thickened a bit (Picture #7). Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!

adding chopped spinach and coconut milk to skillet with paprika chicken

Can I Make Paprika Chicken in Advance?

Yes! This recipe stores and reheats very well, so feel free to make enough to save for later and eat throughout the week. It’s a great Sunday meal prep recipe because it only takes 5 minutes to prep, and 30 minutes to cook.

Place any leftovers in an airtight container and store in the refrigerator for up to 4 days. You can also store in the freezer for up to 4 months. Simply let the leftovers thaw on the counter before reheating.

WHAT TO SERVE WITH PAPRIKA CHICKEN?

Great question! This is fantastic with plain rice. If you are following a low-carb diet or in the middle of a Whole30, cauliflower rice is a great option. I also really like this alongside mashed potatoes or mashed cauliflower.

Slammed for time? Serve a simple side salad of mixed greens, a pinch of Kosher salt and pepper and your favorite dressing!

cast iron skillet with cooked paprika chicken and a wood serving spoon

More Whole30 Recipes

Lemon Garlic Chicken Skillet

Pesto Meatballs

Twisted Tuna Salad

Strawberry Salad with Balsalmic Dressing

Quick Homemade Pasta Sauce with Sausage

Roasted Cabbage Steaks

Did you make this recipe? Please give it a star rating below!

Paprika Chicken
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
 

Paprika Chicken Skillet loaded with veggies in a non-dairy creamy sauce is a 30-minute weeknight meal that is Whole30, GF, and Low Carb! Can be made spicy!

Course: Mains
Cuisine: American, Mediterranean
Keyword: creamy paprika chicken, dairy free low carb chicken, how to make paprika chicken, quick whole30 chicken recipe
Servings: 4 servings
Calories: 292 kcal
Author: Alyssa Brantley
5 from 24 votes
close up of paprika chicken in a cast-iron skillet
Print
Ingredients
  • 1 Tablespoon avocado oil
  • 1 pound boneless, skinless chicken thighs
  • 2 Tablespoon mild paprika
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1 cup grape or cherry tomatoes
  • 1/2 large yellow onion halved and thinly sliced
  • 1/4 pound baby spinach finely chopped
  • 1 handful fresh cilantro finely chopped
  • 2/3 cup full-fat canned coconut milk
Instructions
PREP:
  1. In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated.

  2. Peel onion and thinly slice. Finely chop baby spinach and cilantro.

COOK:
  1. Heat a large 12" cast iron skillet over medium heat. Once hot, add avocado oil and then chicken. Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.

  2. Add grape tomatoes and sliced onion. Gently toss to coat with spices.

    Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices.

  3. Add chopped cilantro and spinach along with coconut milk and mix well.

  4. Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.

    Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!

Nutrition Facts
Paprika Chicken
Amount Per Serving (0.25 finished dish)
Calories 292 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 108mg36%
Sodium 719mg31%
Potassium 730mg21%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 25g50%
Vitamin A 4660IU93%
Vitamin C 19.2mg23%
Calcium 61mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: The Paprika Chicken was originally published in May 2016 and was updated in July 2019 with edited photos, step-by-step recipe instructions and answers to the most commonly asked questions about the recipe.

Filed Under: 30 Minute Meals, Dairy Free, Egg Free, Fall, Family Friendly, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Low Carb, Mains, Nut Free, One Pot Meals, Paleo, Poultry, Primal, Season, Spring, Summer, Whole30, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Jessica says

    August 20, 2020 at 2:14 am

    I made this but left out the onions and added a little onion powder. I also used a diced tomato tomato instead and a bag of spinach rather than fresh. It turned out amazing. My son and I both loved it.

    Reply
    • Alyssa Brantley says

      August 25, 2020 at 8:53 am

      So happy to hear you both loved it Jessica! Thanks 🙂

      Reply
  2. Kristin Zelman says

    April 23, 2020 at 2:54 pm

    Yum! Didn’t have spinach so threw in peas and it was terrific.

    Reply
    • Alyssa Brantley says

      April 24, 2020 at 8:57 am

      I bet the peas added a great texture!

      Reply
  3. Stefanie Bilidas says

    February 25, 2020 at 6:49 pm

    I substituted the coconut milk with a container of coconut milk based yogurt and some oat milk. Quite delicious and very easy to prepare. Thank you!

    Reply
    • Alyssa Brantley says

      March 2, 2020 at 11:44 am

      Perfect Stefanie! So happy that substitution worked for you 🙂

      Reply
  4. Kara Watson says

    December 6, 2019 at 1:34 pm

    My family loved this recipe! They were planning when we could eat it again before we had even cleared the dishes! Happy to have a new dish in the rotation!

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 2:29 pm

      That is the best feeling! So happy that this recipe brings your family joy <3

      Reply
  5. Keri S Alcock says

    December 6, 2019 at 11:28 am

    a family favorite, thanks for this one!

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 1:02 pm

      I always want to drink up the extra sauce! Glad you all like it too!

      Reply
  6. Kathleen says

    December 6, 2019 at 9:10 am

    This is a go to in our family for an easy tasty comforting meal:)

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 12:59 pm

      Love hearing that Kathleen!! Thanks for taking the time to comment 🙂

      Reply
  7. Lisa says

    October 5, 2019 at 10:24 am

    OMG, the flavors! I must love tumeric, ’cause this has a lot of it and I love this flavor. I can’t get enough of the broth; I want to drink it. I’ve started making double the broth so I can eat it in a bowl with a spoon. 18 g of fat, though, yikes, where does that come from? but then again, only 292 calories. I’m making this tonight for company, can’t WAIT!

    Reply
    • Alyssa Brantley says

      October 7, 2019 at 1:25 pm

      Thank you so much Lisa!! I almost ALWAYS make a double batch of this too – the sauce is so freaking good <3

      Reply
  8. Patti says

    June 30, 2019 at 5:52 pm

    I substituted hot paprika for mild and it was delicious for those who like hot and spicy.

    Reply
    • Alyssa Brantley says

      July 18, 2019 at 10:32 am

      Perfect Patti!! So happy to hear you liked it!

      Reply
  9. Gina Matsoukas says

    June 17, 2019 at 9:45 am

    Delicious and so full of flavor!! Next time I am making a double batch for sure

    Reply
    • Alyssa Brantley says

      June 17, 2019 at 9:53 am

      Yay!! Double is the way to go with the sauce – so glad you liked it!

      Reply
  10. Robin G says

    June 17, 2019 at 9:24 am

    Quite delicious and I was able to fit it in my low carb diet, while fam ate with rice.

    Reply
    • Alyssa Brantley says

      June 17, 2019 at 9:34 am

      Perfect Robin!! So happy to hear it 🙂

      Reply
  11. Linda says

    June 4, 2019 at 8:47 pm

    This was nutritious and delicious, thanks!

    Reply
    • Alyssa Brantley says

      June 4, 2019 at 9:37 pm

      Hi Linda! You are so welcome – glad you loved it <3

      Reply
  12. Marcy youker says

    May 18, 2019 at 10:38 am

    love your recipes, this one specially,its easy and taste very good, thanks, keep them coming

    Reply
    • Alyssa Brantley says

      May 20, 2019 at 1:54 pm

      Hi Marcy! Thank you so much – I so appreciate that!

      Reply
  13. Trudy says

    April 11, 2019 at 9:28 am

    This recipe was so easy to make and surprised us by just how much flavor was packed in there! Thanks!!!

    Reply
    • Alyssa Brantley says

      April 11, 2019 at 10:16 am

      Hi Trudy! So glad to hear it – such a good weeknight meal!

      Reply
  14. Heather B says

    February 17, 2019 at 6:04 pm

    I have made this multiple times for myself and my husband and it is SO GOOD. Definitely my favorite recipe right now. Wondering how adding some saffron will do, if I can ever afford saffron! I will try it and report back. Thank you for this recipe, it is one of our staples now. My only problem is that I quadruple it and don’t have a big enough pan! The leftovers are incredible!

    Reply
    • EverydayMaven says

      February 25, 2019 at 1:23 pm

      Hi Heather!! LOVE 🙂 Saffron sounds yummy – you have to let me know!!

      Reply
  15. Andrea says

    February 1, 2019 at 11:29 am

    This looks amazing and I want to make it tonight! Our family isn’t keen on tomatoes – does anyone have suggestions for a substitute? We’re good with pretty well any other vegetable!

    Can’t wait to try it!

    Reply
    • EverydayMaven says

      February 14, 2019 at 9:20 am

      Hey Andrea – I don’t. The tomatoes are a main component of the sauce and the acid really balances out everything.

      Reply
  16. carolyn huston says

    January 24, 2019 at 8:25 pm

    I made the recipe last night. I was so excited to make it. I was acting like world chef in front of my husband. The aromatics were awesome. The dish was okay the first night but it was the 2nd day when I really fell in love with it. That’s when the flavors really popped!
    Keep the recipes coming!

    Reply
    • EverydayMaven says

      January 30, 2019 at 8:00 pm

      Thanks for the feedback Carolyn! You can find more recipes here https://www.everydaymaven.com/healthy-recipes/

      Reply
  17. Rose Helm says

    January 23, 2019 at 8:10 am

    Hello,
    Is there anyway to reduce the potassium in this dish for someone who is on a low potassium diet? Sounds delicious……

    Reply
    • EverydayMaven says

      January 30, 2019 at 7:59 pm

      Hi Rose, I am not sure. I would suggest checking with your Dr. or nutritionist to see which ingredients you should avoid.

      Reply
  18. Toria says

    October 2, 2018 at 9:14 pm

    Loved it. Even my husband who isn’t keen on chicken keeps asking for it again.

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:45 am

      Wow! What great feedback Toria 🙂

      Reply
  19. Buttoni says

    October 7, 2017 at 8:22 am

    This looks and sounds delicious!

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:48 pm

      It is one of our FAV dishes!

      Reply
      • Buttoni says

        October 12, 2017 at 6:37 pm

        I’ve copied the recipe and plan to make it soon!

        Reply
        • EverydayMaven says

          October 15, 2017 at 7:30 am

          Can’t wait to hear what you think!

          Reply
  20. Brenda says

    April 10, 2017 at 4:54 am

    Hello… want to try this but spouse doesn’t care for cilantro. I realize that a substitution will change the flavor but wondering what you think about flat leaf parsley, or a combination of parsley and snipped chives. thanks!

    Reply
    • EverydayMaven says

      April 11, 2017 at 9:49 pm

      Hey Brenda, I have used parsley multiple times and it’s amazing!

      Reply
    • Cid says

      November 14, 2018 at 9:02 pm

      I just omitted the cilantro and put extra spinach. Delicious!

      Reply
  21. Bea says

    February 15, 2017 at 12:44 pm

    I do not care for the taste of coconut – I have tried coconut oil & find that it has too much of a coconut taste for me. Would I be able to make this using another type of milk? Almond – Brown Rice or maybe even 2/%???

    Reply
    • EverydayMaven says

      February 16, 2017 at 10:43 am

      Hi Bea, some brands of coconut oil have a stronger taste than others. As for the coconut milk, I haven’t tried this with any other milk. You should be able to swap 2% or whole milk but watch it carefully for scorching. Let me know if it works out!

      Reply
    • Cid says

      November 14, 2018 at 9:09 pm

      I use the coconut milk/cream found in the Asian section called Thai Kitchen. It is not coconutty at all. Also, for oils, refined coconut oil takes out the coconut flavor, where unrefined has a strong coconut flavor.

      Reply
  22. Donna says

    June 24, 2016 at 9:55 am

    I just made this last night and it was quick, easy and quite tasty. I served mine over yellow squash noodles. Thanks for sharing. Native Forest Simple also has no guar gum in it.

    Reply
    • EverydayMaven says

      June 24, 2016 at 12:46 pm

      So glad you liked it Donna!

      Reply
  23. Christeen says

    May 23, 2016 at 2:33 pm

    I have 6 in my family 2 adults 2 toddlers and 2 preteens . How to adapt recipe for serving 6. The toddlers eat as much as the preteen

    Reply
    • EverydayMaven says

      May 23, 2016 at 8:06 pm

      I would just double the recipe Christeen. You will wind up with just a serving or two leftover and can use if for lunch!

      Reply
  24. Ruby says

    May 23, 2016 at 2:24 pm

    Will grape seed oil work with this recipe?

    Reply
    • EverydayMaven says

      May 23, 2016 at 8:06 pm

      Absolutely Ruby!

      Reply
      • Teresa L. Eskew says

        December 6, 2019 at 9:45 pm

        Amazing flavor my whole family enjoyed. I am happy because they are also getting a great healthy dinner

        Reply
        • Alyssa Brantley says

          December 9, 2019 at 1:32 pm

          Thanks so much Teresa! So happy to hear it 🙂

          Reply
  25. Ann says

    May 22, 2016 at 5:24 pm

    Made this for dinner tonight. I used smoked paprika. I love anything with turmeric. Definitely a keeper. Simply delicious and so easy to make. I was a bit lazy so used extra coconut milk and tossed 1/2 cup of whole wheat couscous right into the pan. It was super yummy.

    Reply
    • EverydayMaven says

      May 23, 2016 at 8:05 pm

      Same with me Ann – I am obsessed with turmeric!

      Reply
  26. Atour says

    May 21, 2016 at 7:55 pm

    I made this dish today and used 1 T smoked paprika and 1 T regular paprika. It was delicious and so easy. Thank you so much for posting this.

    Reply
    • EverydayMaven says

      May 23, 2016 at 8:05 pm

      You’re welcome Atour! So glad you liked it 🙂

      Reply
  27. Rebecca says

    May 21, 2016 at 6:05 am

    I made this last night and it was super easy and DELICIOUS!! Even my picky two year old went to town. I expected it to last us for two meals, but it was so good that we polished it all off at dinner! This will definitely be going into our regular rotation; I can’t wait to have it again! Thanks!!

    Reply
    • EverydayMaven says

      May 21, 2016 at 1:06 pm

      Hi Rebecca – love it – nothing better than when your kids polish off a healthy meal. Thanks for taking the time to share with me!

      Reply
  28. Tony Heckard says

    May 19, 2016 at 9:30 pm

    OK gotta save this one for when I get home. In Scottsdale, Az. right now but will be coming home to PNW tomorrow. Wife says I don’t know what’s for dinner when you get home….I do now!
    This looks delish!

    Reply
    • EverydayMaven says

      May 20, 2016 at 11:41 am

      Hope you both love it Tony!!

      Reply
  29. Jackie says

    May 19, 2016 at 3:55 pm

    This looks really good. Can’t wait to try it. Would it work just as well with EVOO instead of avocado oil? Or does the avocado oil add something to the taste? Thanks!

    Reply
    • EverydayMaven says

      May 19, 2016 at 7:46 pm

      Hey Jackie! Absolutely – I prefer the avocado oil here because it has a higher smoke point for searing the thighs but EVOO will be just fine!

      Reply
    • Annie says

      May 21, 2016 at 10:32 am

      EVOO Turns rancid at a high heat. Avocado oil can take a higher heat.

      Reply
  30. Scot says

    May 19, 2016 at 6:36 pm

    Holy moley!! This is one of the best things I’ve ever cooked! It was so good!! I made it with smoked paprika and it was awesome!! II know I didn’t need to, but I served it with your roasted broccolini because that sounded so good (it was). My wife and my kids all loved it and can’t wait until we have it again!! Thanks!

    Reply
    • EverydayMaven says

      May 19, 2016 at 7:46 pm

      Hi Scot! Thank you so much. I am so happy that your whole family loved it – your comment made my night!

      Reply
  31. Kristi Rimkus says

    May 19, 2016 at 2:37 pm

    What a gorgeous Whole 30 meal. We don’t use turmeric often enough in our house and it’s so healthy.

    Reply
    • EverydayMaven says

      May 19, 2016 at 7:45 pm

      It really is Kristi! I am such a big fan of turmeric 🙂

      Reply
  32. Melissa says

    May 19, 2016 at 1:00 pm

    Looks delicious! Will have to try!! Have you made this with boneless skinless chicken breasts before?

    Reply
    • EverydayMaven says

      May 19, 2016 at 7:45 pm

      Hi Melissa – I haven’t. If you do it, I would recommend boneless, skinless tenders and really watch the cook time so they don’t dry out!

      Reply
  33. r.a. says

    May 19, 2016 at 11:06 am

    I have been getting your posts for awhile but I don’t think I have made any of the recipes yet. Then for Mother’s Day my sons got me a variety of things for the kitchen including a bottle of avocado oil, something I have never used as I always use extra virgin olive oil. I thought I would have to look up some ways to use this new to me item and then you have posted these recent recipes. Now I need to try some of your recipes!

    Reply
    • EverydayMaven says

      May 19, 2016 at 11:43 am

      Hi R.A! I can’t wait to hear back – hope you love this dish and the others that you try 🙂

      Reply
      • R.A. says

        June 17, 2019 at 2:59 pm

        I never got back to tell you how much we enjoy this recipe. I have made it many times and on Father’s Day one of my sons was over and he is going low carb for a month.When he saw this recipe in my book of printed recipes he took my copy.

        Reply
        • Alyssa Brantley says

          June 27, 2019 at 10:48 am

          Thank you so much!!! This is the best – day made <3

          Reply

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Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

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