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Smoked Paprika Chicken & Chickpeas
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Smoked Paprika Chicken & Chickpeas

Smoked Paprika Chicken & Chickpeas

with Red Onion, Lemon & Fluffy Rice

Smoked paprika is one of our favorite spices–it easily imparts a sweet-spicy BBQ flavor to everything it touches and goes perfectly with chicken and chickpeas–the protein-filled backbones of this hearty recipe. You’ll arrange smoked paprika- and lemon-seasoned chicken over chickpeas, red onion wedges, lemon zest, and oregano in a baking dish. Then just let the oven do the work while the flavors bubble and mingle. Spoon that delicious combo over a bowlful of fluffy rice, add a squeeze of fresh lemon and it’s on!

Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Red Onion

1 unit


1 unit


1 teaspoon

Smoked Paprika

1 teaspoon

Dried Oregano

1 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

¾ cup

White Rice

Not included in your delivery

1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories730 kcal
Fat13 g
Saturated Fat1.5 g
Carbohydrate99 g
Sugar11 g
Dietary Fiber9 g
Protein47 g
Cholesterol105 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Dish
Small Bowl
Paper Towel
Large Bowl
Small pot



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Drain and rinse chickpeas. Zest and quarter lemon.

Season Chickpea Mixture

• Place onion wedges and chickpeas in an 8-by-8-inch baking dish (9-by-13- inch baking dish for 4 servings). Add a drizzle of oil, half the lemon zest, and juice from one lemon wedge (large drizzle of oil and two wedges for 4). Season with half the paprika (you’ll use the rest in the next step), half the oregano (all for 4), a large pinch of salt, and pepper; toss to combine. • In a small bowl, combine stock concentrate and ¼ cup water (½ cup for 4); pour evenly over onion and chickpea mixture.

Season Chicken

• Pat chicken* dry with paper towels and place in a large bowl. Add remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). • Season all over with remaining paprika, salt, and pepper. Turn to coat.

Roast Chicken & Chickpeas

• Arrange seasoned chicken on top of onion and chickpea mixture in baking dish. • Roast on top rack until chicken is golden and cooked through and onion is tender, 20-25 minutes.

Make Rice

• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish  & Serve

• Fluff rice with a fork. • Divide rice between shallow bowls. Top with chicken and chickpeas and onion in separate sections. Drizzle with as much pan sauce from baking dish as you like. Serve with a squeeze of lemon juice.

Chicken is fully cooked when internal temperature reaches 165°.