Smoky Cinnamon Paprika Chicken with Sweet Kale Salad and Garlic Bread

Craving a dinner that’s both speedy and satisfying? This smoky cinnamon paprika chicken over sweet kale salad is your answer. In just 15 minutes, you can have a restaurant-quality meal on the table with minimal effort. The chicken cutlets are seasoned with a warm, smoky spice blend, then seared until golden and sliced thin. They’re served over a bed of tender greens tossed in a tangy-sweet dressing-straight from a convenient salad kit.

On the side, buttery garlic bread adds a rich, crunchy contrast that ties the whole dish together. No chopping, no fuss-just bold flavors and a quick cleanup. Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

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Ingredients

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Sweet Kale Salad KitView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the chicken cutlets dry with paper towels. Season both sides with the smoky cinnamon paprika spice, salt and pepper.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice thinly against the grain.
3. While the chicken cooks, prepare the garlic bread: Split the demi-baguette lengthwise. In a small bowl, mash the butter and minced garlic together. Spread the garlic butter on the cut sides of the baguette. Place the baguette halves on a baking sheet and broil until golden and crispy, about 2-3 minutes. Alternatively, toast in a toaster oven.
4. In a large bowl, combine the sweet kale salad kit contents (greens, dressing and any included toppings). Toss well to coat.
5. Divide the dressed kale salad among plates. Top with the sliced chicken. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use a different salad kit?

Yes, any pre-made kale salad kit with a tangy-sweet dressing will work. Adjust seasoning to match.

How do I store leftovers?

Store the chicken, salad and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and bread gently.

Can I substitute the chicken?

Thinly sliced pork or turkey cutlets can be used instead of chicken. Adjust cooking time as needed.