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 in the oven until golden and tender, creating a hearty and satisfying base.

A silky lemon paprika crema adds a tangy, creamy finish that ties everything together. Served over fluffy jasmine rice, this dish is perfect for a comforting weeknight dinner that’s both vibrant and delicious.

Log in to save recipes and build weekly shopping lists.

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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position 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, then thinly 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, about 20-25 minutes, tossing halfway through.
3. Meanwhile, in a small pot, combine rice, ¾ cup water 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. In a small bowl, combine sour cream, half of 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 cutlets dry with paper towels. Season all over with remaining 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 browning too quickly).
6. Fluff rice with a fork. Divide rice, roasted vegetables and chicken between bowls. Drizzle with crema and serve with remaining 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 according to package instructions.

How do I store leftovers?

Store leftover chicken, vegetables and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or oven.

Can I make this dish dairy-free?

Yes, substitute sour cream with a dairy-free alternative like coconut yogurt or cashew cream.