Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
A smoky, creamy, and crispy chicken dinner bursting with Mediterranean flavor. Tender paprika-rubbed chicken is paired with a tangy feta-tahini cream sauce and crispy roasted Brussels sprouts and potatoes for a perfectly balanced, texture-rich meal that feels gourmet but is simple enough for weeknights.
Equipment
Ingredients
- 500 g chicken tenderloins
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups baby potatoes halved
- 2 cups Brussels sprouts halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅓ cup feta cheese
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons water adjust for consistency
- 2 tablespoons chopped pistachios
- 1 tablespoon fresh parsley chopped
Instructions
- Toss chicken tenderloins with smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper. Let marinate while preparing vegetables.
- Preheat oven to 425°F (220°C). Toss halved potatoes and Brussels sprouts with olive oil, garlic powder, salt, and pepper. Roast on a sheet pan for 30–35 minutes, flipping halfway.
- Heat a skillet over medium-high heat. Sear marinated chicken for 4–5 minutes per side until cooked through and golden. Let rest.
- In a blender or food processor, combine feta, tahini, yogurt, lemon juice, and water. Blend until smooth and creamy. Adjust seasoning to taste.
- Plate by spreading feta-tahini cream on dish, topping with sliced chicken, and arranging roasted veggies. Garnish with pistachios and parsley.
Notes:
- Let the chicken rest for 5 minutes after cooking to retain its juices before slicing.
- Use a blender for ultra-smooth feta-tahini cream, or mash by hand for a rustic texture.
- Roast veggies in a single layer for maximum crispiness—avoid crowding the pan.
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