Paprika-spiced chicken with spinach salad and sweet potato fries
Paleo, Soy-Free, Dairy-Free, Gluten-Free
25 – 35 Minutes
Smoky paprika brings the flavors of Spain to succulent paleo chicken breasts, served with hearty roasted sweet potatoes and a sophisticated spinach salad.
In your bag
- 2 or 3 sweet potatoes (about 1¼ pounds total)
- 4 chicken cutlets (about ¼ pound each)
- 1 teaspoon sweet smoked paprika
- 2 or 3 shallots
- 1 head baby radicchio
- 3 ounces diced pancetta
- ½ cup sliced almonds
- 1 teaspoon red chile flakes (optional)
- 2 tablespoons red wine vinegar
- 5 ounces baby spinach
- ¼ pound mixed greens
If you prefer a main-course salad, toss the sliced chicken with the spinach salad in Step 5.
Calories: 530, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 6g (30% DV), Cholesterol: 80mg (27% DV), Sodium: 430mg (18% DV), Carbohydrates: 26g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.