Baked paprika chicken with spinach, bacon and almond salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

30 Minutes

Tender chicken breasts get a pop of color and carotenoids from vitamin-rich paprika in this dish, which is accompanied by a hearty spinach salad tossed with sautéed bacon, almonds and mild Aleppo chile flakes.


  • 2 5-ounce
  • boneless skin-on chicken breasts
  • ½ teaspoon smoked paprika
  • 2 strips bacon
  • 1 to 2 shallots
  • ½ cup blanched
  • sliced almonds
  • ½ teaspoon Aleppo chile flakes
  • 6 cups spinach
  • 1 small head radicchio
  • 1 tablespoon red wine vinegar



Sear, bake chicken

Preheat oven to 400°F. In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Rub chicken on both sides with paprika and a generous pinch of salt and pepper. Sear chicken, skin side down, until skin is crispy and golden brown, 4 to 6 minutes. Transfer to baking sheet, skin side up, and bake until no longer pink in the middle and cooked through, 14 to 16 minutes. Move on to next step while waiting.


Prep, sauté aromatics

*Dice bacon into ¼-inch cubes.
*Peel shallot and thinly slice into rings.
In the same sauté pan, cook bacon on medium heat until fat renders and bacon becomes slightly crispy, 4 to 6 minutes. Stir in shallots and sauté until soft, 3 to 5 minutes. Add almonds and aleppo chile and cook until fragrant and almonds are lightly toasted, 2 to 4 minutes. Remove from heat and drain on paper towels.


Toss salad

In a large bowl, toss bacon, shallots and almonds with spinach, red wine vinegar and 1 teaspoon oil. Season with salt and pepper to taste.


Finish, plate

Divide spinach salad evenly between two plates. Serve chicken alongside salad.

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