I’m normally pretty boring when it comes to preparing chicken. Rub a chicken breast with a bit of salt and garlic, brush with some extra virgin olive oil, pop it in the oven for around 30 minutes and dinner is all set. As simple (boring) as it sounds, that recipe has yet to fail me. Once in a while, however, I do like to change things up. I tried a new combination of ingredients out last night. It took a bit more prep time – plus time to marinate – but the result was great, and I’ll definitely be making this again.

{Compliant on all Whole Life Challenge levels – except for the tahini sauce which has Greek yogurt, which is compliant on Lifestyle & Kickstart}

PlumCooks Lemon Paprika Chicken

Ingredients:

5 chicken breasts, sliced thinly

1 1/2 lemons, juiced

5 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons cumin powder

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon chili pepper flakes {optional}

1 large onion, diced

Directions:

  1. In a bowl, add the lemon juice, extra virgin olive oil, and all the spices. Whisk together.
  2. Pour the marinade over the sliced chicken breast. Make sure to completely coat all the chicken pieces. Cover the dish with cling film and refrigerate for at least one hour. {You can even marinate the chicken overnight.}
  3. Preheat the oven to 215°C.
  4. Before baking, add the diced onion to the chicken dish. Be sure to thoroughly combine and coat the onion and chicken pieces.
  5. Bake for 45 minutes.

 

I really liked the way the onions baked and slightly caramelized in the marinade. I may add some more onion next time around.

I tried the chicken with two different accompaniments – over a bed of cauliflower ‘rice’ and string beans & wrapped in a socca pancake. I think it would also taste nice in a lettuce wrap.

 

PlumCooks Lemon Paprika Chicken with Cauliflower

lemon paprika chicken over cauliflower ‘rice’ & string beans

PlumCooks Chicken on Socca

lemon paprika chicken in a socca pancake

{with a tahini/yogurt sauce — I simply combined 1/2 cup of Greek yogurt with 2 tablespoons of tahini and added some garlic powder and mixed well}