Smoky Paprika Chicken with Roasted Sweet Potato and Vegetable Medley

This smoky paprika chicken recipe brings together tender, spice-rubbed chicken cutlets with a colorful medley of roasted sweet potatoes, zucchini, bell pepper and red onion. The vegetables are caramelized to perfection, offering a sweet and savory balance that complements the bold paprika flavor.

A silky crema made with sour cream and paprika adds a tangy finish, while fluffy jasmine rice soaks up all the delicious juices. It’s a complete meal in a bowl that’s both comforting and nutritious.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Peel sweet potato if desired, slice into ½-inch rounds. Trim zucchini, halve lengthwise, then thinly slice into half-moons. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut onion into ½-inch wedges. Quarter lemon.
2. On a baking sheet, toss sweet potato, zucchini, bell pepper and onion with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes.
3. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat.
4. In a small bowl, combine sour cream, half the paprika blend and a squeeze of lemon juice. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
5. Pat chicken dry; season with remaining paprika blend, salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 4-6 minutes per side.
6. Fluff rice with a fork. Divide rice, roasted veggies and chicken between bowls. Drizzle with crema. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package directions.

How do I store leftovers?

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

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms or chickpeas for protein. You can also serve with a fried egg on top.