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Week of 10/21/24

Paprika-Spiced Chicken and Vegetables
spinach salad with oranges

Active: 45 Total: 65
Original GF Paleo Vegetarian
Paprika-Spiced Chicken and Vegetables

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, and a fresh, citrusy salad brings sweetness and crunch.

Tags
Low Calorie, Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
46

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
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
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, 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. Oranges - Prep as directed.

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

  10. Divide chicken and vegetables among serving plates. Serve spinach salad on the side. Enjoy!

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