Paprika-rubbed chicken with almond picada salad and sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paprika-rubbed chicken with almond picada salad and sweet potato fries

Paprika-rubbed chicken with almond picada salad and sweet potato fries

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

25–40 Minutes

Smoky paprika packs flavor in this paleo dish, served alongside a mixed green salad and roasted sweet potato wedges.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon sweet smoked paprika
  • 1 or 2 organic shallots
  • ¼ cup sliced almonds
  • Sunbasket maple vinaigrette base (red wine vinegar - pure maple syrup)
  • 3 ounces organic baby arugula or other leafy greens
  • 3 ounces organic mixed greens or other leafy greens
Chef's Tip
If you prefer a main-course salad, combine the sliced chicken with the mixed green salad in Step 4.
Ingredient IQ
An iconic spice with Spanish roots, smoked paprika is widely used in Mediterranean cuisine. Traditionally, peppers are dried over a wood fire, absorbing smoky notes in the process. The dried peppers are then ground into powder that shows up on everything from poultry to seafood to vegetables.

Nutrition per serving

Calories 460, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 180mg (8% DV), Total Carb. 29g (11% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 45g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the sweet potato

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato with 2 teaspoons [4 tsp] oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the chicken.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper and the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly, then cut the chicken into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks and cools, prepare the shallots and almonds.

3

Prep and cook the shallots and almonds

  • Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in the almonds and cook until fragrant, 1 to 2 minutes. Transfer to a plate.
While the shallots and almonds cook, prepare the vinaigrette and salad.

4

Make the vinaigrette and salad

In a small bowl, stir together the maple vinaigrette base and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.
In a large bowl, toss together the arugula, mixed greens, and shallot-almond mixture. Add as much vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the chicken, sweet potato fries, and salad to individual plates and serve any remaining vinaigrette on the side.
Kids Can!
  • Season the sweet potato for roasting.
  • Separate the shallot slices into rings.
  • Make the vinaigrette.
  • Assemble the salad.
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