PAPRIKA LIME CHICKEN
Paprika Lime Chicken is a vibrant and flavour-packed dish that combines paprika’s smoky depth with the fresh zing of lime. This simple recipe is perfect for those who want a healthy, delicious meal with minimal effort. The chicken breast is marinated in lime juice, olive oil, garlic, and paprika, giving it a beautifully tender and juicy texture. As the chicken cooks, the marinade caramelises slightly, creating a mouth-watering crust. This dish is ideal for a weeknight dinner and pairs wonderfully with a side of rice, roasted vegetables, or a crisp salad.
RECIPE CATEGORY
Dinner, Lunch, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
Pan-fry, 5 Ingredients or Less, Marinate
OCCASION / HOLIDAY
Weeknight Dinner, Casual Meal, Spring, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, Quick & Easy, High Fibre
DISH TYPE
Chicken Dish, Main Course
INGREDIENTS FOR PAPRIKA LIME CHICKEN
- 1 chicken breast (150g)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp paprika
- 1 clove garlic, minced
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Protein: 27g
- Carbohydrates: 2g
- Sugars: 1g
- Fibre: 1g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 280mg
- Potassium: 400mg
- Vitamin C: 15% of Daily Value (DV)
- Vitamin A: 20% of Daily Value (DV)
- Calcium: 2% of Daily Value (DV)
- Iron: 6% of Daily Value (DV)
PREPARATION FOR PAPRIKA LIME CHICKEN
- Marinate the Chicken: In a small bowl, combine lime juice, olive oil, minced garlic, paprika, salt, and pepper. Place the chicken breast in the marinade, ensuring it’s well-coated. Cover and marinate in the fridge for at least 30 minutes or 2 hours for more flavour.
- Cook the Chicken: Heat a pan over medium heat and add olive oil. Remove the chicken from the marinade and cook it in the pan for 5-7 minutes on each side or until fully cooked through and the outside is golden brown.
- Serve: Remove the chicken from the pan and let it rest for a few minutes before slicing. Serve hot with your sides, such as rice, roasted vegetables, or a fresh salad.
PREP TIME
10 minutes (plus marinating time)
COOKING TIME
15 minutes
TIPS FOR PAPRIKA LIME CHICKEN
- Add a pinch of cayenne pepper to the marinade for an extra kick.
- If you have time, marinate the chicken overnight for more intense flavours.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
VARIATIONS
- Substitute lime juice with lemon juice for a slightly different citrus flavour.
- Add a handful of fresh chopped herbs, such as cilantro or parsley, to the marinade for added freshness.
- Top the chicken with avocado slices or serve it in a wrap with fresh veggies for a heartier meal.
PREPPING AND STORAGE GUIDE FOR PAPRIKA LIME CHICKEN
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Freezer: Freeze the cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.