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Paprika-spiced chicken with spinach salad and sweet potato fries

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

Easy Prep

Paprika-spiced chicken with spinach salad and sweet potato fries

Gluten-Free, Dairy-Free, Soy-Free, Paleo

4 Servings, 530 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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

Chef's Tip

If you prefer a main-course salad, toss the sliced chicken with the spinach salad in Step 5.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Roast the sweet potatoes

Heat the oven to 450°F.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, drizzle the sweet potato wedges with 1 tablespoon 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 potatoes roast, prepare the chicken.

2

Prep and cook the chicken

  • Pat the chicken cutlets dry with a paper towel; season generously with salt and pepper and the paprika.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. 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 radicchio.

3

Prep and cook the pancetta-radicchio mixture

  • Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • Cut away the core from the radicchio; thinly slice the radicchio.
In the same pan used for the chicken, add the pancetta and cook over medium heat, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Add the shallots and radicchio, season with salt, and cook, stirring occasionally, until soft and slightly wilted, 2 to 3 minutes. Stir in the almonds and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Transfer the pancetta-radicchio mixture to a paper-towel-lined plate; let cool to warm.
While the pancetta-radicchio mixture cooks, prepare the vinaigrette.

4

Make the vinaigrette

In a small bowl, stir together the red wine vinegar and 2 teaspoons oil; season to taste with salt and pepper.

5

Toss the spinach salad

In a large bowl, toss together the pancetta-radicchio mixture, spinach, and mixed greens. 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.

6

Serve

Transfer the sweet potatoes, spinach salad, and chicken to individual plates and serve the remaining vinaigrette on the side.

Kids Can!

  • Season and toss the sweet potato wedges.
  • Line a plate with paper towels for the pancetta-radicchio mixture.
  • Make the vinaigrette.
  • Toss the spinach salad.
  • Help clean up.

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