I was looking through old magazines for some new ideas last night before I went grocery shopping and found this recipe in an old Family Circle magazine.
I’ve never cooked with smoked paprika before and I was so glad I was able to find it today at our local farm market. Wowee! What a flavor! So good I’ll be looking for more recipes that incorporate it. This recipe is easy, tasty and healthy for you too!
You can cut up the chicken and veggies the night before and toss together as the oven preheats. How easy is that? Hope you likey.
1- lb of chicken tenders, cut up into 1-inch bite sized pieces
2- large potatoes, washed well and diced into small bite sized cubes. (Do not peel, this is where the vitamins are.) Note: Dice potatoes small so they cook through. If leaving them in larger chunks, I would recommend microwaving for a few minutes first.)
1- sweet onion, cut up into wedges
1- red pepper, washed, seeded and cut up into strips
4- cloves garlic, sliced
1 to 1-1/2 tsp. – smoked paprika (coat it all with your hands) then you can sprinkle more over top before cooking.
2- tsp. olive oil
1- tsp. sea salt
1/2- tsp. fresh ground pepper
1- lemon, squeezed over top and cut into wedges (Also, 1 lemon cut in half and squeezed over top when it’s done.)
1- large bunch of fresh parsley, washed and coarsely chopped for the top
Heat oven to 450 degrees
Spray a casserole dish with non-stick cooking spray
Add your chicken, potatoes, pepper, onion and garlic.
Toss with olive oil
Season with smoked paprika, salt and pepper.
Squeeze the juice of one lemon over the mixture and hand toss
Cut that lemon into wedges and also place in the casserole dish and bake with everything else
Scatter your fresh parsley over top
Bake uncovered for 30 minutes
When done, remove and squeeze the juice of the second lemon over top and enjoy.