Looking for a delicious and easy-to-make dish that is perfect for any occasion? Look no further than this Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato recipe! Packed with amazing flavors and textures, this dish is sure to become a new favorite in your recipe rotation.
Why You’ll Love This Recipe?
- Great Flavors: The combination of smoked paprika, garlic, and onion powder gives the chicken a rich and smoky flavor that pairs perfectly with the creamy feta-tahini sauce.
- Quick Prep Time: With simple ingredients and easy-to-follow instructions, this dish can be whipped up in no time, making it perfect for a weeknight dinner or a weekend gathering.
Ingredient Notes:
- Chicken breast tenders: Tender and juicy chicken that cooks quickly and absorbs the flavors of the smoked paprika and spices.
- Smoked paprika, garlic powder, onion powder: These seasonings add depth and complexity to the dish.
- Olive oil: Used for cooking the chicken and vegetables.
- Salt, black pepper: Essential for seasoning the dish.
- Fingerling potatoes, Brussels sprouts: Provide a crispy and flavorful base for the dish.
- Feta cheese, tahini, Greek yogurt: Create a creamy and tangy sauce that complements the smoky chicken.
- Lemon juice, warm water, fresh herbs, crushed pistachios: Adds brightness and texture to the dish.
Step-by-Step Instructions:
- In a bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture onto the chicken breast tenders.
- Heat olive oil in a skillet and cook the chicken until browned and cooked through.
- In the same skillet, cook halved fingerling potatoes and Brussels sprouts until crispy and golden brown.
- In a separate bowl, mix crumbled feta cheese, tahini, Greek yogurt, lemon juice, warm water, and chopped fresh herbs to create the feta-tahini cream.
- Serve the smoked paprika chicken over the crispy Brussels-potato, drizzle with the feta-tahini cream, and sprinkle with crushed pistachios.
Helpful Tips:
- For a vegetarian option, swap the chicken for tofu or tempeh.
- To make this dish dairy-free, omit the feta cheese and use a dairy-free yogurt alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Marinate the chicken in the spice mixture for at least 30 minutes for maximum flavor.
- Roast the fingerling potatoes and Brussels sprouts at a high temperature to ensure they become crispy and golden brown.
- Use a high-quality smoked paprika for the best smoky flavor in the dish.
Serving Suggestions:
This dish pairs well with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables. Serve with a glass of white wine or a refreshing cucumber mint lemonade for a complete meal.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave in 30-second intervals until warm.
Frequently Asked Questions:
- Can I use chicken thighs instead of chicken breast tenders?
- Yes, you can use chicken thighs for a more tender and flavorful option.
- Can I make the feta-tahini cream ahead of time?
- Yes, you can prepare the feta-tahini cream in advance and store it in the refrigerator until ready to use.
- Can I use different herbs in the feta-tahini cream?
- Feel free to use your favorite herbs like dill, basil, or mint to customize the flavor of the sauce.
Conclusion:
Experience the delicious flavors and textures of this Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato dish by trying out this recipe today. Don’t forget to share your feedback and enjoy this flavorful meal with your loved ones!
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Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This flavorful dish combines tender smoked paprika chicken with creamy feta-tahini sauce and crispy Brussels sprouts and potatoes for a satisfying meal.
Ingredients
Units
Scale
Smoked Paprika Chicken:
- 1 pound chicken breast tenders
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Crispy Brussels-Potato:
- 1 pound fingerling potatoes, halved
- 12 ounces Brussels sprouts, halved
Feta-Tahini Cream:
- 3/4 cup feta cheese, crumbled
- 2 tablespoons tahini
- 1/3 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons warm water
- 2 tablespoons chopped fresh herbs (parsley or cilantro)
- 2 tablespoons crushed pistachios (optional)
Instructions
- Prepare the chicken: Season chicken tenders with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook in a skillet until golden and cooked through.
- Roast the vegetables: Toss halved potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast in the oven until crispy.
- Make the feta-tahini cream: Blend feta cheese, tahini, Greek yogurt, lemon juice, and warm water until smooth. Stir in fresh herbs.
- Serve: Plate the chicken on top of the roasted vegetables and drizzle with feta-tahini cream. Sprinkle with crushed pistachios if desired.
Notes
- You can customize the seasoning of the chicken with your favorite spices.
- Feel free to add more vegetables like cherry tomatoes or bell peppers to the roasting mix.
- Adjust the consistency of the feta-tahini cream by adding more or less warm water.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg