Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Paprika Chicken with Cucumber and Pickle Salad
A vibrant low-sugar dish featuring tender paprika-seasoned chicken served alongside a refreshing cucumber and pickle salad. This light yet satisfying meal combines savory spiced chicken with crisp, tangy vegetables for a perfectly balanced plate.
30 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty6/10
Sour6/10
Umami4/10
Spicy2/10
🥄 Texture
Tender, juicy chicken cubes with a lightly crisped, paprika-seared exterior. Crisp, cool cucumber rounds and chopped pickles provide lively crunch and contrast, with a slick, slightly oily dressing that coats everything.
👃 Aroma
Warm, smoky and mildly sweet paprika from the chicken with a background of toasted olive oil and roasted garlic powder. Bright vinegary tang and briny pickle notes cut through, joined by fresh green cucumber aromatics.
🍷 Pairs Well With
Off-dry Riesling or a dry Sauvignon Blanc to balance the acidity and complement the paprika; alternatively a crisp pilsner or sparkling water with lemon.
🥗 Side Dishes
Steamed basmati or jasmine rice, roasted baby potatoes or a simple herbed couscous, and/or crusty bread or warm pita to soak up juices.
Ingredients(10 items)
- 11.5 pounds chicken breast (cut into 1-inch cubes)
- 23 tablespoons paprika (divided: 2 tablespoons for chicken, 1 tablespoon for dressing)
- 32 medium cucumbers (sliced into 1/4-inch rounds)
- 41 cup salade pikles (drained and roughly chopped)
- 54 tablespoons olive oil (divided: 2 tablespoons for cooking chicken, 2 tablespoons for dressing)
- 61 teaspoon salt
- 71/2 teaspoon black pepper
- 82 tablespoons apple cider vinegar (from pickle brine)
- 91/2 teaspoon garlic powder
- 101/4 teaspoon cayenne pepper (optional, for extra heat)
Nutrition Information(per serving)
285
Calories
34.2g
Protein
4.8g
Carbs
14.5g
Fat
Instructions
- 1
Pat the chicken breast cubes dry with paper towels and season them evenly with 2 tablespoons paprika, salt, black pepper, and garlic powder.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- 3
Add the seasoned chicken cubes to the hot oil and cook for 6-7 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F or 74°C).
- 4
Transfer the cooked chicken to a clean plate and set aside to cool slightly.
- 5
While the chicken cooks, prepare the salad by combining the sliced cucumbers and chopped salade pikles in a large mixing bowl.
- 6
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon paprika, apple cider vinegar, and cayenne pepper if using to create the dressing.
- 7
Pour the dressing over the cucumber and pickle mixture and toss gently to combine, ensuring all vegetables are evenly coated.
- 8
Divide the cucumber and pickle salad among serving plates and top each portion with the warm paprika chicken.
- 9
Serve immediately while the chicken is still warm, allowing the flavors to meld together.
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