Smoky Paprika Chicken with White Beans
plus Carrots, Zucchini & Lemony Yogurt Sauce
- Milk
In this wholesome bowl inspired by Spanish cuisine, you’ll find a delightful variety of textures, colors, and flavors. Juicy seared chicken seasoned with smoked paprika is served over saucy stewed white beans with beautifully browned roasted carrots and zucchini. You’ll drizzle it all with a bright lemon yogurt sauce and garnish with zippy scallion greens for a delicious meal that hits all the right notes.
Ingredients
6 ounce
Carrot
1 unit
Zucchini
1 unit
Cannellini Beans
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Chili Powder
1 teaspoon
Paprika
10 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; season all over with half the paprika, a pinch of chili powder, salt, and pepper. (You’ll use the rest of the paprika later. Save the remaining chili powder for another use.) • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side (you’ll finish cooking the chicken in the next step). • Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly.
• Add zucchini to opposite side of baking sheet from chicken and toss with a drizzle of oil, salt, and pepper. • Roast on top rack until chicken is cooked through and zucchini is lightly browned and tender, 10-12 minutes. Transfer chicken to a cutting board.
• While everything roasts, heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites; cook, stirring occasionally, until softened, 2-4 minutes. • Add beans and their liquid, stock concentrate, remaining paprika, and ¼ cup water (1/3 cup for 4 servings); season with salt and pepper. • Cook, stirring, until slightly thickened, 1-2 minutes. Keep covered off heat until ready to serve. TIP: If beans seem too thick, stir in a splash of water.
• In a small bowl, combine yogurt and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Stir roasted veggies into pan with beans. • Slice chicken crosswise. • Divide beans and veggies between shallow bowls; top with chicken. Drizzle with yogurt sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky paprika seasoning and bean base, though some found it bland and wanted more herbs or spices.
- Ease of prep: Simple to make for most, but a few felt it had too many steps or pans for the result.
- Suggestions: Consider adding garlic, more carrots, or serving with bread to soak up the bean liquid 🍞.
- Portions: Some found it filling and protein-rich; others wanted larger servings, especially of the vegetables.
- Texture: A few noted the beans were soupy; try reducing liquid or simmering longer for a thicker consistency.
