96% would make again
Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes
featured in 10 Easy And Fancy Dinner Recipes
Tasty Team
Ingredients
for 4 servings
- 6 oz boneless, skinless chicken breast (170 g), 4 pieces, pounded to 1/2 inch (1 cm) thickness
- 2 teaspoons smoked sweet paprika
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 5 tablespoons olive oil, divided
- 2 teaspoons dijon mustard, divided
- 1 clove garlic, grated
- 1 lemon, zested, divided
- 1 lb fingerling potato (455 g), halved
- ¾ cup whole milk greek yogurt (185 g)
- 2 tablespoons fresh parsley, chopped, extra to garnish, to taste
Nutrition Info
- Calories 373
- Fat 18g
- Carbs 32g
- Fiber 3g
- Sugar 7g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Ingredients
for 4 servings
- 6 oz boneless, skinless chicken breast (170 g), 4 pieces, pounded to 1/2 inch (1 cm) thickness
- 2 teaspoons smoked sweet paprika
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 5 tablespoons olive oil, divided
- 2 teaspoons dijon mustard, divided
- 1 clove garlic, grated
- 1 lemon, zested, divided
- 1 lb fingerling potato (455 g), halved
- ¾ cup whole milk greek yogurt (185 g)
- 2 tablespoons fresh parsley, chopped, extra to garnish, to taste
Nutrition Info
- Calories 373
- Fat 18g
- Carbs 32g
- Fiber 3g
- Sugar 7g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
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