INGREDIENTS

• Alwadi's Tender Chicken Breast 4 pieces, pounded to 1/2 inch (1 cm) thickness
• 2 teaspoons smoked sweet paprika
• fine sea salt, to taste
• freshly ground black pepper, to taste
• 5 tablespoons olive oil, divided
• 2 teaspoons dijon mustard, divided
• 1 clove garlic, grated
• 1 lemon, zested, divided
• 1 lb fingerling potato(455 g), halved
• ¾ cup whole milk greek yogurt(185 g)
• 2 tablespoons fresh parsley, chopped, extra to garnish, to taste

 

PREPARATION

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!