Paprika chicken breasts - Extra large standard

Paprika Chicken Breasts

with Sour Cream Sauce & Roasted Veggies

600 cals

30 mins

Air fryer
Spotlight ingredient
No added gluten

Description

Paprika runs the range from smoky, to spicy, to sweet. This recipe uses two types for deep flavour and colour on air-fried chicken breasts, laid out with roasted Brussels sprouts and potatoes. Blended with red pepper paste and lemon, the sour cream sauce is a stunner.

Contains:

Milk • Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 450g Potatoes

  • 1 Lemon

  • 400g Brussels sprouts

  • 2 Garlic cloves

  • 30ml Ajvar (roasted red pepper spread)

  • 43ml Sour cream

  • 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Nutrition

Total fat

16g

Saturated Fat

4g

Sodium

640mg

Total carbs

69g

Sugar

10g

Protein

52g

Fibres

15g

Recipe Instructions

Paprika Chicken Breasts - Step #1 Mise en place
Step 1: Mise en place
  • Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
  • Medium-dice the potatoes. 
  • Halve the Brussels sprouts lengthwise (quarter if large).
  • Mince the garlic.
  • Halve the lemon; juice ½ and quarter the remaining ½.
Paprika Chicken Breasts - Step #2 Roast the vegetables
Step 2: Roast the vegetables
  • On a lined sheet pan, toss the potatoes and Brussels sprouts with a drizzle of oil, ½ the spices and S&P. 
  • Roast, stirring halfway, 20 to 25 min., until browned and tender.
  • In the last 4 min., add all but a pinch of the garlic.
Paprika Chicken Breasts - Step #3 Fry the chicken
Step 3: Fry the chicken
  • Meanwhile, pat the chicken* dry; season with all but a pinch of the remaining spices and S&P.
  • In a medium bowl, toss with a drizzle of oil, ½ the ajvar and ½ lemon juice.
  • Place in the air fryer and lightly brush or spray with oil.
  • Fry, 13 to 15 min., until browned and cooked through.
  • Chicken thighs: 12 to 14 min.
Paprika Chicken Breasts - Step #4 Make the sour cream sauce
Step 4: Make the sour cream sauce
  • Meanwhile, in a small bowl, combine the sour cream, remaining ajvar, lemon juice (start with ½), garlic and spices, and S&P.
Paprika Chicken Breasts - Step #5 Plate your dish
Step 5: Plate your dish
  • Divide the vegetables and chicken (slice beforehand if desired) between your plates.
  • Drizzle with the sour cream sauce.
  • Garnish with the lemon wedges. Bon appétit!
Paprika Chicken Breasts - Step #6 Discover all our best recipes and more
Step 6: Discover all our best recipes and more
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