Smoky Paprika Chicken with Roasted Sweet Potato and Vegetable Medley

This smoky paprika chicken paired with a colorful roasted vegetable medley is the perfect weeknight dinner. The sweet potatoes, zucchini, bell pepper and red onion are roasted until caramelized and tender, while the chicken gets a generous coating of savory paprika blend for a deep, smoky flavor.

A silky crema made with sour cream and paprika adds a tangy finish and fluffy jasmine rice soaks up all the delicious juices. It’s a balanced, satisfying meal that comes together in under an hour.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Peel sweet potato if desired, then slice into ½-inch-thick rounds. Trim zucchini, halve lengthwise and slice crosswise into half-moons. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut red 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. Roast on top rack until browned and tender, 20-25 minutes, tossing halfway through. (For 4 servings, divide between two sheets and roast on top and middle racks.)
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 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 paprika 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 or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables and rice in advance. Reheat them in the oven or microwave and cook the chicken fresh for best texture.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used as a substitute for sour cream.