By now you probably know that we love flavorful food that tantalizes our taste buds, but also is healthy and packed with nutrients. And our clients always tell us that they are fans of chicken but that they get tired of plain ‘ole grilled chicken. That’s why we created these lil’ numbers like our Cajun Chicken, Peruvian Style Chicken, our Rosemary Chicken and our Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette. And now this delight! 😉 Dig in and let us know what ya think! We hope you love it like we do!
This week we’re bringing back our Culinary Corner….Hello, paprika!
Paprika is a sweet red pepper that gets its’ deep red color from carotenoids. So it’s a powerhouse when it comes to eye health thanks to its’ lutein and zeaxanthin which prevents the suns’ harmful rays from damaging your eyes. Packed with vitamin A it also helps with night vision. Plus, it’s a good source of iron and vitamin E. Vitamin E is a superstar when it comes to mopping up damaging free radicals from our bodies.
So if you want to get a little paprika in your life, try this delicious chicken!
Yogurt-Paprika Chicken
SERVES: 4
Ingredients
3/4 cup plain Greek yogurt
3/4 tablespoon minced ginger
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 large clove garlic, minced
2 tablespoons freshly squeezed lemon juice (approximately one lemon)
Salt to taste
2 pounds skinless chicken breasts (note: you can use thighs and drumsticks as pictured, but the dish will be higher in calories and saturated fat)
2 lemons (for drizzling over cooked chicken)
Directions
- In a large bowl, mix yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. Toss chicken breasts in spice mixture coating all sides evenly. Cover and place in refrigerator for one hour.
- Preheat oven to 400°F. Take chicken out of refrigerator and place in a roasting pan. Scoop out remaining yogurt mixture from bowl and cover tops of chicken (this helps to give the chicken extra flavor and keep it extra moist during cooking). Roast chicken for about 30 minutes, until chicken is completely cooked through and is no longer pink.
- Finish cooking chicken 6 inches under broiler until outside begins to darken, about 3-5 minutes. Slice lemons and serve at side of chicken to be squeezed over it.
NUTRITION FACTS: Chicken Breasts: 58 calories, 2 g fat, 0 g saturated fat, 3 mg cholesterol, 50 mg sodium, 6 g carbs, 1 g fiber, 0 g sugar, 6 g protein
Thighs and Drumsticks: 84 calories, 3 g fat, 1 g saturated fat, 17 mg cholesterol, 34 mg sodium, 4 g carbs, 1 g fiber, 0 g sugar, 10 g protein
- ¾ cup plain Greek yogurt
- ¾ tablespoon minced ginger
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 12 large cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice (approximately one lemon)
- Salt to taste
- 2 pounds skinless chicken breasts (note: you can use thighs and drumsticks as pictured, but the dish will be higher in calories and saturated fat)
- 2 lemons (for drizzling over cooked chicken)
- In a large bowl, mix yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. Toss chicken breasts in spice mixture coating all sides evenly., Cover and place in refrigerator for one hour.
- Preheat oven to 400°F. Take chicken out of refrigerator and place in a roasting pan. Scoop out remaining yogurt mixture from bowl and cover tops of chicken (this helps to give the chicken extra flavor and keep it extra moist during cooking. Roast chicken for about 30 minutes, until chicken is completely cooked through and is no longer pink.
- Finish cooking chicken 6 inches under broiler until outside begins to darken, about 3-5 minutes. Slice lemons and serve at side of chicken to be squeezed over it.