Baked paprika chicken with spinach, bacon and almond salad
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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
Sear, bake chicken
Prep, sauté aromatics
*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.