Carb Smart Smoky Paprika Chicken
with a Veggie Medley- Egg
- Mustard
Sometimes all you need is a punchy spice to bring the whole meal together! Smoked paprika is our secret weapon in this chicken dinner. The bed of veggie medley ensures you're getting a mixture of all your favourite things. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Smoked Paprika-Garlic Blend
160 g
Sweet Bell Pepper
113 g
Yellow Onion
7 g
Parsley
227 g
Mushrooms
6 g
Garlic
113 g
Kale, chopped
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces. Quarter mushrooms. Peel, then cut onion into 1/2-inch pieces. Finely chop parsley. Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Season chicken all over with salt and half the Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in middle of oven, until chicken is cooked through, 10-12 min.**
While chicken bakes, stir together mayo, remaining Smoked Paprika-Garlic Blend, half the parsley and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
Add kale, 2 tbsp water (dbl for 4 ppl) and remaining garlic. Cook, stirring often, until kale has wilted, 2-3 min. Season with salt.
Slice chicken. Divide veggies between plates. Top with chicken. Dollop garlic aioli over top and sprinkle with remaining parsley.
