Paprika Chicken with Sweet Potato Jumble
plus Zucchini, Bell Pepper & Lemon Paprika Crema
- Milk
Smoky paprika chicken partners up with a medley of roasted sweet potato, zucchini, red onion, and bell pepper. Paprika also infuses the silky and savory crema that’s drizzled over these comforting bowls. Don’t worry, there’s plenty of rice to sop up all the goodness.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Zucchini
½ cup
Jasmine Rice
1 tablespoon
Savory Paprika Blend
1 unit
Lemon
1 unit
Sweet Potato
12 ounce
Chicken Cutlets
1 unit
Bell Pepper
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Peel sweet potato if desired, and slice into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Quarter lemon.
-
Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets.)
-
Roast on top rack (top and middle racks for 4), tossing halfway through, until browned and tender, 20-25 minutes.
-
Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, in a small bowl, combine sour cream, half the Savory Paprika Blend (you’ll use the rest in the next step), and a squeeze of lemon juice.
-
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
-
Pat chicken* dry with paper towels; season all over with remaining Savory Paprika Blend, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (Lower heat if chicken browns too quickly.)
- Fluff rice with a fork.
-
Divide rice, roasted veggies, and chicken between bowls. Drizzle with crema. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish's taste, especially the seasoned chicken and flavorful veggie medley. Some found it a bit bland or heavy on paprika.
- Ease of prep: Several noted longer prep times than expected, particularly for washing and cutting vegetables. Consider prepping veggies in advance.
- Suggestions: For crispier veggies, try roasting at a higher temperature or on separate pans. Some recommend cutting sweet potatoes smaller for even cooking.
- Leftovers: The dish keeps well, with extra veggies perfect for repurposing in other meals like gnocchi dishes 🍲.
- Texture: A few wanted more crunch; consider adding nuts or seeds. Some found the chicken dry; try reducing cook time slightly.
