Aiming for decadent, but still healthy, this dish is a staple in our late spring and summer rotation. Chicken seasoned smoked paprika and sage pairs wonderfully with the thyme infused medium sweet and tangy roasted red pepper and yogurt cream sauce. Inspired by cream of red bell pepper soup and gazpacho, feel free to substitute and add ingredients to this base.
Equipment
Blender or food processor
Ingredients (serves 2)
2 Chicken breasts
4 sprigs of fresh thyme
2 Tbsp Sage powder
2 Tbsp Sweet or Hot Paprika
2 Tbsp Smoked Paprika
1 Tsp Avocado Oil
Optional/Substitutes: Delicata Squash, Diced cucumber/mint (topping)
Sauce:
1 Large Red Bell Pepper (substitute or add piquant peppers) - cut into quarters
2.5 oz total fat greek yogurt (5%) - We use Fage brand of homemade yogurt.
1 Tbsp Smoked Paprika
1 Tsp Paprika
1 Tsp Salt
3 Tbsp Olive Oil
2 sprigs of thyme
1 Tsp granulated garlic (roasted if possible).
Optional: sherry vinegar (1/2 tsp)
Sauce Steps
Char the red bell pepper either on the grill, broiler or saute. Set aside. Peel off most of the charring when the pepper has come down in temperature a bit.
Add the red bell pepper quarters to a blender, with olive oil, yogurt, thyme, salt, garlic, and paprika and smoked paprika. Blend until fully pureed and smooth. Set aside.
This dish works best warm, so if preparing the sauce ahead of time, re-heat it in a sauce pan a very low heat to avoid curdling the yogurt.
Chicken Steps
Add the seasonings to dry chicken breasts, pinching the thyme off the stems.
Add the avocado oil and rub into the chicken, let marinade for at least 1 hour.
Cook on medium heat/flame, preferably grilled. Cook on each side for about 7 minutes, flipping once.
If plating like in the picture, add the cream to a shallow bowl, then dust with smoked paprika, then add the chicken breast and drizzle with olive oil.
Otherwise, just add the sauce to the side of the chicken once it's had a chance to rest.
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