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Savory Honey and Paprika Chicken

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I love to travel. I have a subscription to Travel & Leisure purely to read about locations I will one day visit. And I believe it is so important to show the world to our children. With that being said, we don’t often leave the state. So, we try to bring the world home. Anyway, my point is, we can learn a lot through food. Things have been busy lately. Dinner has been less than inspirational, so I was driven to bring a little spice (mild in nature) to the table. My mom has talked about her Chicken Shawarma recipe many times, so I was to make a kid-friendly spin off with similar spices.

Further Food Nutritionist Commentary:

Simply combine this recipe with brown rice and a vegetable, and voila! Dinner. This recipe is a good source of monounsaturated fats and protein. Olive oil is a good source of monounsaturated fats, which help to reduce total and LDL (bad) cholesterol levels, lowering your risk of having a heart attack or stroke. You probably think of meat being the main source of protein in our diets, but it can also be found in dairy, nuts, seeds and legumes, like beans and lentils. Protein helps to build & maintain muscle and other tissues in the body. Protein is also an important part of hemoglobin, which brings oxygen to your cells. Turmeric has gained recent attention as its role in reducing inflammation is being studied. Turmeric can be purchased fresh as a whole root & then grated (it looks similar to ginger, but is bright orange on the inside), or in powdered form. Turmeric works well in savory recipes, such as this one.

By Alex Lane MS, RDN/LD

Savory Honey and Paprika Chicken

  • Prep Time:10 minutes
  • Cook Time:2 hours
  • Servings: 4

Ingredients

2 chicken breasts (about 1-1.5 pounds)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 teaspoon honey
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon smoked ground paprika
1 teaspoon salt
1 large (or 2 small) clove garlic (finely minced)

Instructions

1. Cut chicken in large chunks, about half a palm size, and place in baking dish.

2. Combine olive oil, lemon juice, honey, turmeric, cumin, paprika, salt and garlic in a bowl and whisk together. Pour over chicken and cover completely with the marinade. Cover and refrigerate at least one hour.

3. Preheat oven to 400 degrees Fahrenheit. Remove chicken from refrigerator, take off cover and bake for 25-30 minutes until thoroughly cooked. Serve with rice and fresh tomatoes.

1. Cut chicken in large chunks, about half a palm size, and place in baking dish. 2. Combine olive oil, lemon juice, honey, turmeric, cumin, paprika, salt and garlic in a bowl and whisk together. Pour over chicken and cover completely with the marinade. Cover and refrigerate at least one hour. 3. Preheat oven to 400 degrees Fahrenheit. Remove chicken from refrigerator, take off cover and bake for 25-30 minutes until thoroughly cooked. Serve with rice and fresh tomatoes.

Nutrition Information

Per Serving:  Calories: 263; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 73mg; Sodium: 654mg; Potassium: 240mg; Carbohydrate: 7g; Fiber: 0g; Sugar: 6g; Protein: 27g

Nutrition Bonus:   Iron: 7%

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