Baked paprika chicken with spinach, bacon and almond salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

30 Minutes

Tender chicken breasts get a pop of color and carotenoids from vitamin-rich paprika in this dish, which is accompanied by a hearty spinach salad tossed with sautéed bacon, almonds and mild Aleppo chile flakes.

Ingredients

  • 2 5-ounce
  • boneless skin-on chicken breasts
  • ½ teaspoon smoked paprika
  • 2 strips bacon
  • 1 to 2 shallots
  • ½ cup blanched
  • sliced almonds
  • ½ teaspoon Aleppo chile flakes
  • 6 cups spinach
  • 1 small head radicchio
  • 1 tablespoon red wine vinegar

Instructions

1

Sear, bake chicken

Preheat oven to 400°F. In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Rub chicken on both sides with paprika and a generous pinch of salt and pepper. Sear chicken, skin side down, until skin is crispy and golden brown, 4 to 6 minutes. Transfer to baking sheet, skin side up, and bake until no longer pink in the middle and cooked through, 14 to 16 minutes. Move on to next step while waiting.

2

Prep, sauté aromatics

*Dice bacon into ¼-inch cubes.
*Peel shallot and thinly slice into rings.
In the same sauté pan, cook bacon on medium heat until fat renders and bacon becomes slightly crispy, 4 to 6 minutes. Stir in shallots and sauté until soft, 3 to 5 minutes. Add almonds and aleppo chile and cook until fragrant and almonds are lightly toasted, 2 to 4 minutes. Remove from heat and drain on paper towels.

3

Toss salad

In a large bowl, toss bacon, shallots and almonds with spinach, red wine vinegar and 1 teaspoon oil. Season with salt and pepper to taste.

4

Finish, plate

Divide spinach salad evenly between two plates. Serve chicken alongside salad.

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