Description
A smoky, creamy, and crispy chicken dinner bursting with Mediterranean flavor. Tender paprika-rubbed chicken is paired with a tangy feta-tahini cream sauce and crispy roasted Brussels sprouts and potatoes for a perfectly balanced, texture-rich meal that feels gourmet but is simple enough for weeknights.
Ingredients
500g chicken tenderloins
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
2 cups baby potatoes, halved
2 cups Brussels sprouts, halved
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅓ cup feta cheese
2 tablespoons tahini
2 tablespoons Greek yogurt
1 tablespoon lemon juice
2 tablespoons water (adjust for consistency)
2 tablespoons chopped pistachios
1 tablespoon fresh parsley, chopped
Instructions
1. Toss chicken tenderloins with smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper. Let marinate while preparing vegetables.
2. Preheat oven to 425°F (220°C). Toss halved potatoes and Brussels sprouts with olive oil, garlic powder, salt, and pepper. Roast on a sheet pan for 30–35 minutes, flipping halfway.
3. Heat a skillet over medium-high heat. Sear marinated chicken for 4–5 minutes per side until cooked through and golden. Let rest.
4. In a blender or food processor, combine feta, tahini, yogurt, lemon juice, and water. Blend until smooth and creamy. Adjust seasoning to taste.
5. Plate by spreading feta-tahini cream on dish, topping with sliced chicken, and arranging roasted veggies. Garnish with pistachios and parsley.
Notes
Let the chicken rest for 5 minutes after cooking to retain its juices before slicing.
Use a blender for ultra-smooth feta-tahini cream, or mash by hand for a rustic texture.
Roast veggies in a single layer for maximum crispiness—avoid crowding the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasted and Sautéed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
Keywords: paprika chicken, feta tahini sauce, roasted vegetables