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Friday, May 18, 2018

Sheet Pan Dinner: Smoked Paprika Chicken

I do love my instant pot but I also have the same fondness for a sheet pan dinner. Really it's the same concept. Instead of loading everything in the instant pot, I just wait for the oven to heat up and toss everything on a cookie sheet.

Since asparagus is coming into season let's celebrate that with a super simple and easy dinner.


Sheet Pan Dinner: Smoked Paprika Chicken with Asparagus, Shallots, and Olive Tapenade


Ingredients:
Grocery Store Olive Bar Blend
1 lb Boneless Skinless Chicken Thighs
1 bunch of Asparagus
3 Shallots
2 Lemons
Smoked Paprika
Olive Oil
Salt
Pepper

Supplies:
Cookie Sheet
Aluminum Foil
Big Bowl
Cutting Board
Knife

Preheat oven to 400.

Wash your Asparagus and chop off the woody ends. Set aside. Pat dry your chicken and dump into your bowl. Drizzle with 2 T of olive oil and 1/2 t of smoked paprika, 1/2 t salt, and 1/4 t pepper. Toss well to coat.

Place chicken on the aluminum foil covered cookie sheet. Arrange the asparagus around the chicken.

Finely slice the shallots. Sprinkle the cut shallots over the chicken and asparagus, and drizzle the shallots and asparagus with olive oil, salt, and pepper.

Now slice the lemon into rounds. Top everything with the lemon slices.

Cook on the center rack of the oven for 30 minutes.

While everything is cooking, take your grocery store olive blend and roughly chop the olives.

When the timer goes off, top the chicken with the olive tapenade and serve immediately. Nothing worse than cold asparagus!

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