Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes
4.8(600)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
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 363
Fat 18g
Carbs 29g
Fiber 2g
Sugar 7g
Protein 19g
How to Make It
1. Step
Preheat oven to 400˚F (200˚C).
2. Step
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.
3. Step
Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
4. Step
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.
5. Step
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.
6. Step
In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
7. Step
Serve the chicken with the yogurt and potato wedges.
