Smoky Paprika Chicken with Roasted Sweet Potato and Vegetable Medley

This smoky paprika chicken is a flavor-packed dinner that comes together easily on a sheet pan. Juicy chicken cutlets are seasoned with a savory paprika blend and pan-seared until golden, then served alongside a medley of roasted sweet potato, zucchini, bell pepper and red onion. The vegetables are tossed with a simple oil, salt and pepper roast until tender and caramelized.

A tangy lemon paprika crema, made with sour cream and a squeeze of fresh lemon, is drizzled over the top for a creamy finish. Served over fluffy jasmine rice, this bowl is hearty, satisfying and perfect for a weeknight meal. The combination of smoky, tangy and sweet flavors will have everyone coming back for seconds.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Peel sweet potato if desired, then slice into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Quarter lemon.
2. On a baking sheet, toss sweet potato, zucchini, bell pepper and onion with a drizzle of oil, salt and pepper. (For 4 servings, divide between two sheets.) Roast on top rack (top and middle for 4), tossing halfway, until browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a small bowl, combine sour cream, half the savory paprika blend (reserve the rest) and a squeeze of lemon juice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Pat chicken dry with paper towels; season all over with remaining savory paprika blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (Lower heat if chicken browns too quickly.)
6. Fluff rice with a fork. Divide rice, roasted vegetables and chicken between bowls. Drizzle with crema. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust the water and cooking time according to the rice variety.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms, chickpeas or tofu. Season the veggies with the paprika blend and cook as directed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.