Paprika Spiced Chicken
Lightly smokey and spicy chicken, complete with potato wedges and yogurt sauce.
- 4 chicken breasts tenderized using a hammer
- 2 tspn paprika
- 1 tspn sea salt
- 1/2 tspn pepper
- 4 tbsp olive oil
- 2 tspn dijon mustard
- 1 clove garlic minced
- 1 lemon zest
- 1 lb fingerling potatoes halved lengthwise
- 3/4 cup Greek yogurt
- 3 tbsp parsley
Place the four tenderized breasts in a baking pan and season with the paprika, sea salt, pepper, 2 tbsp olive oil, 1 tspn dijon mustard, garlic, and zest of 1/2 a lemon. Use a spatula to baste and get both sides of the breasts coated well.
Place the potatoes on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper to taste. Bake for 25-30 minutes at 400 degrees Fahrenheit.
Heat 1 tbsp olive oil in a skillet/pan over medium-high heat. Cook the chicken until cooked through and browned on both sides.
To create the sauce, combine the yogurt, 1 tspn dijon mustard, zest of 1/2 a lemon, parsley, and a pinch of salt & pepper. Mix well.