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, red bell pepper and red onion. The vegetables are caramelized in the oven until golden and tender, creating a sweet and savory base for the dish.

A silky lemon paprika crema, made with sour cream and a squeeze of fresh lemon, adds a tangy finish that ties everything together. Served over fluffy jasmine rice, this bowl is satisfying, balanced and perfect for a weeknight dinner.

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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

8 ounce BroccoliView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Peel the sweet potato if desired, then slice into ½-inch-thick rounds. Trim the zucchini, halve lengthwise and slice crosswise into half-moons. Core and dice the bell pepper into ½-inch pieces. Peel the red onion, halve and cut into ½-inch-thick wedges. Quarter the lemon.
2. On a baking sheet, toss the sweet potato, zucchini, bell pepper and onion with a drizzle of oil, salt and pepper. (For 4 servings, divide between two sheets.) Roast on the top rack (top and middle racks for 4 servings), tossing halfway through, until browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While the rice cooks, in a small bowl, combine the sour cream, half of the Savory Paprika Blend (reserve the rest for the chicken) and a squeeze of lemon juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
5. Pat the chicken cutlets dry with paper towels. Season all over with the remaining Savory Paprika Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. (Reduce heat if the chicken browns too quickly.)
6. Fluff the rice with a fork. Divide the rice, roasted vegetables and chicken among bowls. Drizzle with the crema. Serve with the 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 dish ahead of time?

You can roast the vegetables and cook the rice and chicken in advance. Store them separately in the refrigerator and reheat before serving. The crema is best made fresh.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used in place of sour cream for the crema.