Solo: Paprika Chicken

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Solo: Paprika Chicken

Smoky spiced seared chicken breast with butter mash and creamy chard and lentils.

Ingredients to serve 1

  • 1 x Chicken Breasts - flattened
  • 3.75ml x Paprika
  • 75g x Swiss Chard - shredded
  • ¼ tin x Lentils - drained and rinsed
  • 20g x White Cheddar - grated
  • 150g x Potatoes - peeled and cut into quarters
  • 40ml x DD Cheese Sauce
  • 15g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands and potatoes well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.

Step 1 - Butter Mash

Cook your quartered potatoes in a large saucepan of salted water for 12-15 minutes until soft. When done, drain through a colander and mash with a potato masher while folding in your butter. If necessary, thin your mash out with milk. Taste and season with salt and pepper then set aside till later.

Step 2 - Creamed Chard

Heat a large frying pan over medium-high heat. Add a dash of olive oil and fry your shredded swiss chard, in batches, until wilted for 2-3 minutes per batch. Transfer to a serving dish and season to taste once done. Heat your DailyDish Cheese Sauce in a medium saucepan until warmed through, then add your grated white cheddar and allow it to melt - thin with milk if need be. Proceed to add your wilted swiss chard, lentils and allow to warm through, if your kids don't enjoy lentils, dish out some creamed chard for them before adding your lentils. Taste and season with salt and pepper if necessary.

Step 3 - Paprika Chicken

Season your chicken breast with your paprika, salt and pepper. Give your large frying pan a quick clean and place it back on the stove over medium-high heat. Add a dash of olive oil and fry your chicken breast for 2-3 minutes on each side until completely cooked through.

To Serve

Place your butter mash as your base, top with your creamed chard and serve with your paprika chicken.