Kid-Friendly
Smoked Paprika Chicken over Spanish Rice
Spinach and Pear Salad
Ingredients
- ½ cup chopped onion
- 2 Tbsp olive oil, divided
- 1 cup long-grain brown rice
- 1 tsp ground turmeric
- 1½ lb boneless, skinless chicken breasts
- 1 Tbsp smoked paprika
- 1½ tsp ground cumin
Instructions
- Sauté onion in 1 Tbsp hot oil in a saucepan 4 minutes or until almost tender. Stir in rice and turmeric; cook 1 minute.
- Add 2½ cups water to pot; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Season rice with salt and pepper to taste.
- Rub chicken with paprika, and cumin; lightly sprinkle with salt and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium heat 7 minutes per side or until done. Serve chicken over rice.
Side Dish Ingredients
- 1 (6-oz) pkg baby spinach
- 1 firm pear, thinly sliced
- ½ cup sliced roasted almonds
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
