This indulgent yet wholesome dish features smoky, spice-rubbed chicken paired with a rich, velvety feta-tahini cream sauce. It’s served alongside golden roasted potato wedges and crispy Brussels sprouts, delivering layers of texture and flavor in every bite. Perfect for an elevated dinner experience.
Ingredients
For the Smoked Paprika Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
Salt and pepper to taste
Chopped parsley for garnish
For the Feta-Tahini Cream Sauce:
1/2 cup crumbled feta cheese
2 tbsp tahini
1/2 cup Greek yogurt
1 clove garlic, grated
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup water (or as needed to thin)
Salt and pepper to taste
For the Brussels-Potato Combo Wedges:
1/2 lb baby gold potatoes, halved or quartered
1 cup Brussels sprouts, trimmed and quartered
1 1/2 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
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