Lemony Paprika Chicken

Laced with paprika and a splash of lemon, this easy to make chicken will liven up your weeknight meal. Leftovers can be served cold the next day with Radiccio Fennel Salad or Persian-spiced Quinoa Salad for lunch.
Serves 2

3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon coriander powder
¼ teaspoon Himalayan salt
¼ teaspoon crushed black pepper
⅛ teaspoon cayenne powder

⅔ lb boneless, skinless chicken breast, sliced in half

Marinade: In a medium, non-metallic bowl, combine the lemon juice, olive oil, oregano, paprika, salt, pepper and cayenne.

Add the chicken to the marinade. Cover and refrigerate for 1 hour, turning after ½ hour.

Transfer to pre-heated broiler and broil until done (about 8 minutes on each side); the juices will run clear and the internal temperature will be 160⁰F. Remove from broiler and transfer to serving platter to rest for 5 minutes. Slice and serve warm or refrigerate and serve cold.

Tip: If desired, make a sauce with the leftover marinade: In a small fry pan, mix the marinade with ½ cup of water and bring to a boil over medium heat. Continue boiling, stirring continually for 5 minutes until the sauce thickens. Spoon over the chicken.

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