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Sweet Paprika Chicken and Sautéed Brussel Sprout Leaves

The crunch and buttery flavor of the sprouts marries well with the spicy tender chicken that was marinated in yogurt for thirty minutes prior to cooking it.
By Sanjida Khasru

Sweet Paprika Chicken and Sautéed Brussel Sprout Leaves

I would’ve been any mother’s dream growing up because of my affinity for greens which has transcended into adulthood, slightly refined. I’ve swapped my once favorite steamed broccoli for sautéed brussel sprouts that have a nice sweet crunch. Accompanying these lovely greens is a lightly sautéed chicken breast with a sprinkling of sweet paprika on top. The crunch and buttery flavor of the sprouts marries well with the spicy tender chicken that was marinated in yogurt for thirty minutes prior to cooking it.

Sweet Paprika Chicken and Sautéed Brussel Sprout Leaves
 
The crunch and buttery flavor of the sprouts marries well with the spicy tender chicken that was marinated in yogurt for thirty minutes prior to cooking it.
Author:
Recipe Type: Main
Serves: 1
Ingredients
  • 1 chicken breast
  • Plain Greek yogurt (enough to cover the whole chicken breast)
  • Sea salt
  • Sweet paprika
  • Brussels sprouts
  • Extra virgin olive oil
Instructions
  1. Mix the plain Greek yogurt with sea salt and sweet paprika to taste. Coat the entire chicken with this mixture and let it marinate for 30 minutes.
  2. Cut the brussels sprouts in half and separate the leaves. Heat up a pan with olive oil and sauté the brussels sprouts leaves until they are tender (approximately 5 minutes). Set aside.
  3. In the same pan used to fry the brussel sprouts, pan-fry the chicken breast until cooked through. Let it rest on a cutting board for 10 minutes. Slice into strips.
  4. Put the brussels sprouts on a serving plate and lay the chicken on top. Sprinkle paprika on top.

Sanjida Khasru

Sanjida Khasru

As a first generation Bangladeshi, the food at home was either a celebration of the deep rooted traditions brought over by my parents or a fusion of both East and West. As hard as my mother tried, she could never truly master the essence of Western cooking; this was the catalyst in my journey to master cooking. At a young age, I had busied myself in the art of western cooking, but it wasn't until I moved away for college that I truly began to appreciate all the traditional wisdom my mother had unknowingly instilled in me growing up. With that I began to create dishes that told a story of either my history or my continuing journeys. My hope now is to not only share my story through my recipes but to inspire others to translate their own into meaningful meals.

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Originally Published: June 10, 2013

One Response to Sweet Paprika Chicken and Sautéed Brussel Sprout Leaves

  1. Chiara Reply

    August 28, 2014 at 4:58 am

    Hi Jessica,

    Quick question; do you pan-fry the chicken with the yugurt or without?

    Thank you

    Chiara

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