Smoky Paprika Chicken

Name: Smoky Paprika Chicken with White Beans plus Carrots, Zucchini & Lemony Yogurt Sauce
Yield: 2 servings
Ingredients: 6 oz Carrot; 1 Zucchini; 1 unit Cannellini Beans; 1 unit Chicken Stock Concentrate; 1 Lemon; 2 tbsp Greek Yogurt; 1 tsp Chili Powder; 1 tsp Paprika; 10 oz Chicken Cutlets; 2 unit Scallions; tsp Salt, tsp; tsp Black Pepper, tsp; 4 tsp Cooking Oil, tsp

with White Beans plus Carrots, Zucchini & Lemony Yogurt Sauce

By Recipe0 System

In this wholesome bowl inspired by Spanish cuisine, you’ll find a delightful variety of textures, colors, and flavors. Juicy seared chicken seasoned with smoked paprika is served over saucy stewed white beans with beautifully browned roasted carrots and zucchini. You’ll drizzle it all with a bright lemon yogurt sauce and garnish with zippy scallion greens for a delicious meal that hits all the right notes.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
1 Zucchini
1 unit Cannellini Beans
1 unit Chicken Stock Concentrate
1 Lemon
2 tbsp Greek Yogurt
1 tsp Chili Powder
1 tsp Paprika
10 oz Chicken Cutlets
2 unit Scallions
tsp Salt, tsp
tsp Black Pepper, tsp
4 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
2

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
3

Meanwhile, pat chicken* dry with paper towels; season all over with half the paprika, a pinch of chili powder, salt, and pepper. (You’ll use the rest of the paprika later. Save the remaining chili powder for another use.)

Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side (you’ll finish cooking the chicken in the next step).

Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly.
4

Add zucchini to opposite side of baking sheet from chicken and toss with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is cooked through and zucchini is lightly browned and tender, 10-12 minutes. Transfer chicken to a cutting board.
5

While everything roasts, heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites; cook, stirring occasionally, until softened, 2-4 minutes.

Add beans and their liquid, stock concentrate, remaining paprika, and ¼ cup water (1/3 cup for 4 servings); season with salt and pepper.

Cook, stirring, until slightly thickened, 1-2 minutes. Keep covered off heat until ready to serve. TIP: If beans seem too thick, stir in a splash of water.
6

In a small bowl, combine yogurt and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
7

Stir roasted veggies into pan with beans.

Slice chicken crosswise.

Divide beans and veggies between shallow bowls; top with chicken. Drizzle with yogurt sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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