Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
This bold and comforting dish combines juicy smoked paprika chicken with a rich, tangy feta-tahini Alfredo sauce. Roasted Yukon Gold potatoes and Brussels sprouts add irresistible crunch, while kalamata olives bring a briny twist. Perfect for a quick dinner idea or an easy recipe that feels gourmet, it's packed with flavor and texture. Whether you're hunting for healthy snack ideas, dinner ideas, or just need fresh food inspiration, this vibrant plate delivers comfort and satisfaction in every bite.
Equipment
- Skillet
- roasting pan
- Saucepan
Ingredients
Ingredients
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 3 Yukon Gold potatoes
- 2 cups Brussels sprouts
- 0.25 cup kalamata olives
- 0.5 cup feta cheese
- 2 tablespoons tahini
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup half-and-half or cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Rub chicken with paprika, olive oil, salt, and pepper. Marinate for 30 minutes or overnight.
- Preheat oven to 425°F. Toss potatoes and Brussels sprouts with olive oil, garlic, salt, pepper, and paprika. Roast for 25–30 minutes.
- Sear marinated chicken in a skillet over medium-high heat. Cover and cook through to 165°F. Let rest and slice.
- In a saucepan, combine cream, tahini, feta, garlic, and lemon juice. Stir over medium heat until thickened, about 5–7 minutes.
- Plate sliced chicken with Alfredo sauce. Add roasted veggies and garnish with olives and parsley. Serve warm.
Notes
Be sure to pat the vegetables dry before roasting for maximum crispiness.
Let the chicken rest before slicing to keep it juicy.
Let the chicken rest before slicing to keep it juicy.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 38gFat: 29gSaturated Fat: 10gCholesterol: 110mgSodium: 640mgFiber: 6gSugar: 4gVitamin A: 18IUVitamin C: 35mgCalcium: 20mgIron: 15mg
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