Name: Paprika Chicken with Mediterranean Pasta, Veggies & Olive-Sundried Tomato Tapenade
Prep time: 40 min
Total time: 40 min
Yield: 7 servings
Ingredients: 7 x 120g chicken breast fillets; 2 tbsp olive oil; 1 lemon, zested and juiced; 2 cloves garlic, minced; 1 tsp dried oregano; Salt and black pepper, to taste; 400g whole wheat penne pasta; 400g broccolini, trimmed; 250g cherry tomatoes, halved; 1 red onion, thinly sliced; 2 tbsp capers (optional); Fresh parsley, chopped (for garnish); 100g pitted Kalamata olives; 50g sun-dried tomatoes packed in oil, drained and chopped; 1 tbsp capers (for tapenade); 1 small garlic clove, minced; 1 tbsp fresh lemon juice; 2 tbsp olive oil (for tapenade)

Paprika Chicken with Mediterranean Pasta, Veggies & Olive-Sundried Tomato Tapenade

miradugm

Remixed from Build-Your-Own Protein Dinner: Lemon-Garlic Salmon or Paprika Chicken with Mediterranean Pasta & Veggies by miradugm()

This Mediterranean-inspired dinner features smoky paprika chicken perfectly complemented by a bright and savory olive and sun-dried tomato tapenade. The smoky paprika seasoning on the chicken harmonizes beautifully with the tapenade's rich umami and tangy brightness, creating a balanced and exciting flavor profile. Paired with whole wheat penne tossed with fresh broccolini, cherry tomatoes, and red onion, this dish offers a delightful mix of textures and vibrant colors. Easy to prepare and elegant to serve, it’s a flavorful, crowd-pleasing meal that brings gourmet flair to your dinner table.

Ingredients

Instructions

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Pat chicken fillets dry. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.
Rub the marinade over the chicken breasts. Arrange on the prepared tray.
Bake chicken for 18-20 minutes, or until cooked through and golden.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2 minutes, add broccolini to the pasta water. Drain everything together.
In a large bowl, toss the cooked pasta and broccolini with cherry tomatoes, red onion, capers (if using), and a drizzle of olive oil. Season with salt and pepper.
To make the tapenade, combine Kalamata olives, sun-dried tomatoes, capers, minced garlic, lemon juice, and olive oil in a food processor or finely chop and mix by hand until well combined but still slightly chunky.
To serve, plate the paprika chicken alongside the pasta-veggie mix. Spoon a generous dollop of olive and sun-dried tomato tapenade over each chicken portion for added brightness and saltiness.
Garnish plates with fresh parsley and extra lemon wedges if desired.