Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Paprika-Spiced Chicken and Vegetables
with pearl couscous / spinach salad with oranges

Active: 45 Total: 65

Using both regular and smoked paprika adds a delicious depth of flavor to this easy sheet pan meal. Juicy, roasted cherry tomatoes create an instant sauce, perfect for topping small pasta such as pearl couscous.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Paprika Vinaigrette and Marinade:
  • Vinegar, red wine - 6 Tbsp
  • Oil, olive - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Paprika - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika, smoked - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
Pearl Couscous:
  • Stock, any type - 2 cups (sub water)
  • Salt - 1/4 tsp
  • Pasta, pearl couscous, uncooked - 8 oz
Paprika-Spiced Chicken and Vegetables:
  • Chicken thighs, boneless and skinless - 1 lb
  • Onions, medium and red - 1/2 , thinly sliced
  • Bell peppers, any color - 2 , thinly sliced
  • Garlic - 3 cloves , minced
  • Tomatoes, cherry or grape - 1 1/2 cups
  • Paprika - 1 tsp
  • Oregano, dried - 1 tsp
  • Paprika, smoked - 1/4 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Yogurt, plain or Greek - 1/4 cup (for serving)
Spinach Salad with Oranges:
  • Oranges, medium - 2 , peeled and segmented
  • Baby spinach - 5 oz
  • Paprika Vinaigrette (ingredients listed separately) - ~1/4 cup

Prep

  1. Make marinade / vinaigrette: Whisk together vinegar, olive oil, mustard, honey, paprika (portion for marinade), oregano (portion for marinade), garlic powder, smoked paprika (portion for marinade), salt (portion for marinade), and pepper. Set aside half of the mixture for marinating the chicken and reserve the other half for dressing the salad. (Can be done up to 5 days ahead)

  2. Marinate chicken - Toss chicken with marinade (portion reserved for the chicken) and tenderize with a fork. Cover and refrigerate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  3. Onions / Bell peppers / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Cook the couscous - Place stock and salt (portion for couscous) in a saucepan and bring to a boil. Stir in couscous and reduce heat to low. Cover with a lid and simmer gently until couscous is tender but not soggy, 10-15 minutes. Fluff with a fork. If prepping ahead, toss with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)

  5. Oranges - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400 F / 204 C degrees and set out a baking sheet.

  2. Toss onions, bell peppers, garlic, and tomatoes with paprika, oregano, and smoked paprika (portions for chicken), first portion of cooking oil, and some salt and pepper. Spread out onto the baking sheet in an even layer.

  3. Heat a skillet over medium heat with second portion of cooking oil.

  4. Remove chicken from marinade (discard marinade). Season chicken well on both sides with some salt and pepper.

  5. Add chicken to heated oil and sear until lightly browned on both sides, 2 to 3 minutes per side.

  6. Transfer chicken to the baking sheet and nestle it into the vegetables.

  7. Roast the chicken and vegetables until the chicken is cooked through and vegetables are tender, 12 to 18 minutes. (Chicken is done when it reaches 165F / 74C.)

  8. While chicken roasts, combine baby spinach and oranges in a serving or mixing bowl. 

  9. If couscous was made ahead of time, warm it in the microwave.

  10. Toss salad with vinaigrette (portion reserved for salad) until it is dressed to your liking.

  11. Make a bed of couscous on serving plates and top with chicken and vegetables. Spoon yogurt (if using) over the chicken and serve with salad on the side. Enjoy!


Reviews

Ratings


0 reviews