Chicken Breasts With Paprika And Yoghurt Recipes

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PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY



Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
2 teaspoons smoked sweet paprika
fine sea salt, to taste
freshly ground black pepper, to taste
5 tablespoons olive oil, divided
2 teaspoons dijon mustard, divided
1 clove garlic, grated
1 lemon, zested, divided
1 lb fingerling potato, halved
¾ cup whole milk greek yogurt
2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
  • Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
  • On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
  • In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
  • Serve the chicken with the yogurt and potato wedges.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams

YOGURT PAPRIKA CHICKEN



Yogurt Paprika Chicken image

Provided by NutritionTwins.com

Yield 4

Number Of Ingredients 9

¾ cup plain Greek yogurt
¾ tablespoon minced ginger
1 tablespoon sweet paprika
1 teaspoon ground cumin
12 large cloves garlic, minced
2 tablespoons freshly squeezed lemon juice (approximately one lemon)
Salt to taste
2 pounds skinless chicken breasts (note: you can use thighs and drumsticks as pictured, but the dish will be higher in calories and saturated fat)
2 lemons (for drizzling over cooked chicken)

Steps:

  • In a large bowl, mix yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. Toss chicken breasts in spice mixture coating all sides evenly., Cover and place in refrigerator for one hour.
  • Preheat oven to 400°F. Take chicken out of refrigerator and place in a roasting pan. Scoop out remaining yogurt mixture from bowl and cover tops of chicken (this helps to give the chicken extra flavor and keep it extra moist during cooking. Roast chicken for about 30 minutes, until chicken is completely cooked through and is no longer pink.
  • Finish cooking chicken 6 inches under broiler until outside begins to darken, about 3-5 minutes. Slice lemons and serve at side of chicken to be squeezed over it.

Nutrition Facts : Nutrition Information Calories 58 Fat

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA



Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Chickpea     Fall     Spring     Winter     Family Reunion     Healthy     Potluck     Bon Appétit     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Steps:

  • Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

CHICKEN PAPRIKA IN YOGURT SAUCE



Chicken Paprika in Yogurt Sauce image

This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).

Provided by Sharon123

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 (3 lb) chicken, cut into 4-8 pieces
2 onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 cup chicken stock or 1 cup water
2 tablespoons paprika
1/2 teaspoon salt
2 cups plain yogurt
2 scallions, minced
parsley (to garnish)

Steps:

  • In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
  • Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
  • Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
  • Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
  • Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
  • With tongs, remove chicken from casserole to a heated platter.
  • Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
  • In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

Nutrition Facts : Calories 622, Fat 39.9, SaturatedFat 12.3, Cholesterol 173, Sodium 618.9, Carbohydrate 19.4, Fiber 3.4, Sugar 11.3, Protein 45.8

CHICKEN BREASTS WITH PAPRIKA AND YOGHURT



Chicken Breasts With Paprika and Yoghurt image

Make and share this Chicken Breasts With Paprika and Yoghurt recipe from Food.com.

Provided by maidinafrica

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
1 pinch ground pepper
1/2 teaspoon salt
20 g paprika
1 sliced onion
1 red pepper, diced
1 green pepper, diced
2 teaspoons tomato paste
2 -3 garlic cloves, crushed
300 ml chicken stock
100 ml plain low-fat yogurt
1 small tomatoes, finely diced
50 g butter

Steps:

  • Season chicken with salt, ground white pepper and some of the paprika.
  • Melt the butter in a frying pan and fry the breats until golden brown. Remove from the pan - keep warm.
  • In the same pan add the garlic, onion and peppers and gently fry until cooked.
  • Stir in the remainder of the paprika and the tomato paste.
  • Add the chicken stock, boil and then simmer for 5- 8 minutes.
  • Add the yogurt and check the seasoning - salt and pepper if necessary.
  • Arrange the warm breasts in a serving dish and pour the sauce over.
  • Garnish with the chopped tomato.

Nutrition Facts : Calories 430.1, Fat 25.7, SaturatedFat 10.9, Cholesterol 123.3, Sodium 606.7, Carbohydrate 15.1, Fiber 3.8, Sugar 7.6, Protein 35.5

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

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