Spiced Paprika Chicken with Sweet Potatoes

Name: Spiced Paprika Chicken with Sweet Potatoes
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 4 tablespoons extra-virgin olive oil 1 tablespoon raw honey 4 garlic cloves, finely chopped or grated 1 tablespoon smoked paprika; 2 teaspoons ground cumin ½ teaspoon crushed red pepper flakes ¼ teaspoon ground cinnamon; Zest and juice of 1 lemon; Fine pink Himalayan salt and freshly ground black pepper; 2 medium sweet potatoes, sliced into ¼-inch-thick rounds; 2 tablespoons sesame seeds; ⅓ cup sun-dried tomatoes packed in olive oil, oil drained and 2 tablespoons reserved, tomatoes roughly chopped; 2 tablespoons red wine vinegar; 3 cups baby arugula; 1 cup mixed fresh herbs, such as parsley, cilantro, and/or dill, roughly chopped; 2 Persian cucumbers; ⅓ cup toasted pine nuts, pepitas, and/or sunflower seeds; 2 cups plain hummus 6 ounces feta cheese, cubed or crumbled Naan, warmed, for serving (optional)

6 steps

Prep:15minCook:1h 5min

Updated at: Thu, 17 Aug 2023 02:31:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories631.9 kcal (32%)

Total Fat36.8 g (53%)

Carbs34 g (13%)

Sugars7.3 g (8%)

Protein44.7 g (89%)

Sodium601 mg (30%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 425°F.

OvenPreheat

Step 2

In a medium bowl, combine the chicken, 2 tablespoons of the olive oil, the honey, garlic, paprika, cumin, red pepper flakes, cinnamon, lemon zest and juice, and a pinch each of salt and pepper. Toss to coat.

Step 3

On a rimmed baking sheet, toss the sweet potatoes with the remaining 2 tablespoons olive oil, the sesame seeds, and a pinch each of salt and pepper. Arrange in an even layer. Roast for 20 minutes, then remove from the oven, flip the potatoes, and nestle the chicken into the potatoes. Roast until the potatoes are tender and the chicken is cooked through, 20 to 30 minutes more.

Step 4

Meanwhile, in a medium bowl, whisk together the sun-dried tomato oil and red wine vinegar. Add the sun-dried tomatoes, arugula, herbs, cucumbers, pine nuts, and a pinch each of salt and pepper. Toss to coat.

Step 5

To serve, spread the hummus into bowls and top with the arugula salad, sweet potatoes, and chicken. Add the feta and serve with naan alongside.

Note:

Step 6

Toasting nuts and seeds is an extra step, but worth it—it emphasizes the warm flavors. Just place them in a dry skillet over medium-low heat and stir (constantly!) until they’re fragrant and a shade or two darker, 3 to 5 minutes. Watch closely—they can go from perfectly toasted to black and very burned in a flash. I know from experience…