Solo: Paprika Chicken

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Solo: Paprika Chicken

Chunky potato mash topped with stir-fried veggies and tender chicken fillets.

Ingredients to serve 1

  • 150g x baby potatoes – cut in half, skin on
  • ½ tbsp x sesame seeds
  • ½ tsp x paprika
  • 150g x chicken fillets
  • ¼ x onion – peel & slice finely
  • ½ x tomato – dice (½ cm)
  • 50g x Swiss chard – discard stalks & slice (1cm)
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 20 minutes, until soft. You want them a little softer than normal, so they mash easily. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash (skin on) with a potato masher.

Step 3

Sesame seeds: Place a pan on high heat and dry toast the sesame seeds for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn. Remove and set aside.

Step 4

Chicken: Using the same pan, turn the heat down to medium-high and add a knob of butter. Coat the chicken with paprika and season with salt and pepper. When the butter has melted, add the chicken and cook for 5 minutes until cooked through. In the last 30 seconds, mix in the sesame seeds. Remove and set aside.

Step 5

Veggies: Using the same pan, turn the heat up to high, add the onion with a pinch of salt and a drizzle of olive oil and sauté for 3 minutes. Then add the tomato and Swiss chard and cook for 2 minutes until the Swiss chard has wilted and the tomatoes are slightly cooked. Season with salt and pepper.

Step 6

Serve the chunky mash topped with the veggies and chicken.