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