Food for the (Gluten Intolerant) Soul

Ingredients:

Chicken:

• 800g boneless, skinless chicken breast (200g per person), 4 pieces, cut to 1/2 inch (1 – 2 cm) thickness
• 3 teaspoons smoked sweet paprika
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 3 teaspoons Cumin
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, grated
• Juice and zest of half a lemon

Potatoes:

• 700g fingerling potatoes, halved
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Paprika
• Rosemary
• Basil
• Garlic granules

Yogurt Sauce:

• 200g Greek yogurt
• 1 teaspoon Dijon mustard
• Juice and zest of half a lemon
• 2 tablespoons fresh parsley, chopped, extra for garnish

Preparation:

1. Preheat the oven to 200˚C (400˚F).

2. Prep Chicken:

• Season the chicken breasts with paprika, cumin, salt, and pepper.
• Place them in a shallow dish and add olive oil, Dijon mustard, grated garlic, and lemon zest.
• Toss until fully coated, then cover and marinate for at least 30 minutes, or overnight.

3. Roast Potatoes:

• On a baking sheet, toss the halved fingerling potatoes with olive oil, salt, pepper, paprika, rosemary, basil, and garlic granules.
• Roast until tender and golden, approximately 25 to 30 minutes.

4. Prepare Yogurt Sauce:

• In a small bowl, stir together Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, pepper, and chopped parsley.

5. Cook Chicken:

• Heat olive oil in a large skillet over medium-high heat.
• Remove the chicken breasts from the marinade and cook until golden brown on one side, about 6 to 8 minutes.
• Flip each breast and continue to cook until the chicken is cooked through, approximately 2 to 4 minutes longer.
• Transfer the cooked chicken to a serving platter.

6. Serve:

• Serve the chicken paprika with the yogurt sauce and roasted fingerling potatoes.
• Garnish with additional chopped parsley if desired.
• Enjoy this delightful dish!