Instructions
Step 1: Preheat oven to 425°F (220°C). Toss potatoes and Brussels sprouts in olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crisp and golden.
Step 2: Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Let marinate for 15 minutes.
Step 3: Grill or sear the chicken in a skillet over medium-high heat for 6-8 minutes per side until cooked through. Let rest before slicing.
Step 4: To make the feta-tahini cream, blend feta, tahini, Greek yogurt, garlic, lemon juice, olive oil, and water until smooth and creamy. Add salt and pepper to taste.
Step 5: Spoon the feta-tahini cream onto a plate. Arrange sliced smoked paprika chicken on top. Add roasted potatoes and Brussels sprouts on the side.
Step 6: Garnish with chopped parsley and serve with lemon wedges if desired.
Storage Information
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes and Brussels sprouts in the oven or air fryer for best texture. Warm chicken gently in a skillet, and stir feta-tahini cream before serving cold or lightly warmed.
Continue on the next page