Paprika-Rubbed Chicken Thighs with Supergrain Salad & Garlic Yoghurt

Paprika-Rubbed Chicken Thighs with Supergrain Salad & Garlic Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, September 4, 2022.
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Juicy chicken thighs are tossed in smoky paprika and baked to perfection in this easy weeknight dinner! Served with freshly made garlic yoghurt and veggie packed supergrain salad!

Ingredients

Chicken

  • 1/2 lemon, juiced
  • 1/2 pack smoked paprika
  • 325g free range chicken thighs, fat trimmed

Garlic Yoghurt

  • 1/4 cup yoghurt
  • 1/2 garlic clove, minced

Supergrain Salad

  • 70g super grains
  • 1 tsp red wine vinegar
  • 1/2 tsp olive oil
  • 50g baby spinach
  • 1 baby turnip, thinly sliced
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 1/4 avocado, thinly sliced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a small pot of salted hot tap water to the boil.
  2. Cook supergrains in pot of boiling water for about 25 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well. Set aside.
  3. Thinly slice avocado, cucumber and baby turnips. Add to a medium bowl and set aside.
  4. Pat chicken dry, trim fat and discard. Toss chicken in a medium bowl with smoked paprika and lemon juice (see tip). Season with salt and pepper.
  5. Place chicken on a lined oven tray. Roast on upper oven rack for 20-25 minutes (depending on thickness), until cooked through. Turn halfway through cook time. Rest, covered, before thinly slicing.
  6. Mince garlic and combine in a small bowl with yoghurt and a pinch of salt. Set aside.
  7. Toss cooked supergrains with remaining salad ingredients. Season to taste with salt and pepper.
  8. Supergrain salad with chicken and garlic yoghurt.

Nutritional Information

Energy 1770 kj
423 kcal
Protein 37.9g
Carbohydrate 30.9g
Fat 16.7g