Paprika-Rubbed Chicken with Almond Picada Salad and Sweet Potato Fries
Smoky paprika packs flavor in this paleo dish, served alongside a mixed green salad and roasted sweet potato wedges.
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Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Paper towel
- Measuring spoon
- Tongs
Ingredients
- 1 organic sweet potato
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 tablespoon sweet smoked paprika
- 1 or 2 organic shallots
- ¼ cup sliced almonds
- Sunbasket maple vinaigrette base (red wine vinegar - pure maple syrup)
- 3 ounces organic baby arugula or other leafy greens
- 3 ounces organic mixed greens or other leafy greens
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