Smoky Paprika Chicken with Roasted Sweet Potato and Vegetable Medley

This smoky paprika chicken dish brings together tender, spiced chicken cutlets with a colorful medley of roasted sweet potatoes, zucchini, bell pepper and red onion. The vegetables are caramelized in the oven until browned and tender, creating a sweet and savory base.

A silky crema made with sour cream and paprika adds a cooling, tangy finish, while fluffy jasmine rice soaks up all the delicious juices. It’s a balanced, satisfying meal that’s 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

8 ounce Green BeansView 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

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 oven to 425°F (220°C) with rack in top position (for 4 servings, use top and middle racks). Wash and dry produce. Peel sweet potato if desired, then slice into ½-inch-thick rounds. Trim zucchini, halve lengthwise and slice 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. (For 4 servings, divide between two sheets.) Roast on top rack (top and middle racks 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, reduce heat to low and 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 of the savory paprika blend (reserve rest for chicken) 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. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular paprika instead of a savory paprika blend?

Yes, you can substitute with regular paprika, but the flavor may be less complex. Add a pinch of garlic powder or cumin to mimic the savory notes.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables like chickpeas or tofu. You can also double the crema for more sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and vegetables in a skillet or oven and microwave the rice with a splash of water.