Paprika-spiced chicken with frisée salad and sweet potato wedges

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

Our Dietitian's Favorite

Paprika-spiced chicken with frisée salad and sweet potato wedges

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

2 Servings, 500 Calories/Serving

25–40 Minutes

Smoky paprika brings the flavor to succulent paleo chicken breasts, served with hearty roasted sweet potatoes and a sophisticated frisée salad.

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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 teaspoon sweet smoked paprika
  • 1 or 2 organic shallots
  • ¼ cup sliced almonds
  • 1 head organic frisée or other chicory lettuce
  • 1 tablespoon red wine vinegar

Nutrition per serving

Calories 500, Total Fat 23g (29% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 150mg (7% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Tree Nuts

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.


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

Wash produce before use


Roast the sweet potato

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Trim the ends and 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 1 to 2 teaspoons [2 to 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 tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt, pepper, and the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly 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 into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks and cools, prepare the shallots and almonds.


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 frisée and the vinaigrette.


Prep the frisée; make the vinaigrette

  • Trim the root end from the frisée; coarsely chop the leaves.
In a small bowl, stir together the red wine vinegar and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.


Toss the frisée salad

In a large bowl, toss together the frisée and shallot-almond mixture. Add as much vinaigrette as you like and toss to coat (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the chicken, sweet potato wedges, and frisée salad to individual plates and serve the remaining vinaigrette on the side.
Kids Can!
  • Season the sweet potato wedges.
  • Separate the shallot slices into rings.
  • Make the vinaigrette.
  • Toss the salad.