27 Aug 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 Radicchio Fennel Salad or Persian-spiced Quinoa Salad for lunch.
Serves 2

Ingredients:

⅔ lb boneless, skinless chicken breast, sliced in half

Marinade
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

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.

Enjoyed this recipe? Share it with your friends, subscribe to my newsletter, and follow me:

Instagram: @yogawithlois

TikTok: @yogawithlois

Looking for more? Grab a copy of The Essential Ayurvedic Cookbook.

Thanks for your support!!

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.