Paprika Chicken Breasts
with Sour Cream Sauce & Roasted Veggies
Cooking time
30 minutes
Servings
2/4
Calories
600 /serving
Paprika runs the range from smoky, to spicy, to sweet. This recipe uses two types for deep flavour and colour on air-fried chicken breasts, laid out with roasted Brussels sprouts and potatoes. Blended with red pepper paste and lemon, the sour cream sauce is a stunner.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 1 Lemon
- 400g Brussels sprouts
- 2 Garlic cloves
- 30ml Ajvar (roasted red pepper spread)
- 43ml Sour cream
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Milk • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
16 g
Saturated Fat
4 g
Sodium
640 mg
Total Carb
69 g
Sugars
10 g
Protein
52 g
Fibre
15 g
Preparation
Mise en place
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Medium-dice the potatoes.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Mince the garlic.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables
- On a lined sheet pan, toss the potatoes and Brussels sprouts with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- In the last 4 min., add all but a pinch of the garlic.
Fry the chicken
- Meanwhile, pat the chicken* dry; season with all but a pinch of the remaining spices and S&P.
- In a medium bowl, toss with a drizzle of oil, ½ the ajvar and ½ lemon juice.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
Make the sour cream sauce
- Meanwhile, in a small bowl, combine the sour cream, remaining ajvar, lemon juice (start with ½), garlic and spices, and S&P.
Plate your dish
- Divide the vegetables and chicken (slice beforehand if desired) between your plates.
- Drizzle with the sour cream sauce.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
