Paprika Chicken with Sweet Potato Jumble
plus Asparagus, Bell Pepper & Savory Crema
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
unit
Zucchini
½ cup
Jasmine Rice
1 tablespoon
Savory Paprika Blend
6 ounce
Asparagus
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
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and slice sweet potato 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.
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Peel and slice sweet potato into 1⁄2-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Quarter lemon. Roughly chop parsley.
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Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season with salt and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks.)
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Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
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Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
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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.
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Keep covered off heat until ready to serve.
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Keep covered off heat until ready to serve.
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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.
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Season with salt and pepper.
-
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Pat chicken* dry with paper towels; season all over with remaining Savory Paprika Blend, salt, and pepper.
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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 to medium if chicken begins to brown too quickly.)
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. (Tip: If chicken is browning too quickly reduce the heat to medium)
- Fluff rice with a fork.
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Divide rice and roasted veggies between bowls. Top with chicken. Drizzle with crema. Serve with remaining lemon wedges on the side.
