Paprika-spiced chicken with spinach salad and sweet potato fries

Paleo-Friendly, Gluten Free, Dairy Free, Soy Free

4 Servings, 530 Calories/Serving

25 – 35 Minutes

In this paleo and gluten-free meal, chicken cutlets take on color and smoky flavor from paprika, while spinach salad is transformed by crisp pancetta and wilted radicchio.


  • 2 or 3 sweet potatoes
  • Four ¼-pound boneless skinless chicken cutlets
  • 1 teaspoon sweet smoked paprika
  • 2 or 3 shallots
  • ½ head radicchio
  • 3 ounces diced pancetta
  • ½ cup sliced almonds
  • 1 teaspoon Aleppo chile flakes (optional)
  • 2 tablespoons red wine vinegar
  • ¼ pound baby spinach
  • ¼ pound mixed greens



Roast the sweet potato fries

Heat the oven to 450ºF.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, prepare the chicken.


Cook the chicken

  • Pat the chicken cutlets dry with a paper towel; season generously with the paprika, salt, and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Do not clean the pan.


Cook the pancetta-radicchio mixture

  • Peel and thinly slice the shallots crosswise; separate the slices into rings.
  • Cut the radicchio in half lengthwise, then cut away any core; thinly slice the radicchio.
In the same pan used for the chicken, add the pancetta and cook over medium-high heat, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Add the shallots and radicchio, season with salt, and cook, stirring occasionally, until soft and slightly wilted, 2 to 3 minutes. Stir in the almonds and as much Aleppo chile as you like and cook until fragrant, 1 to 2 minutes. Transfer the pancetta-radicchio mixture to a paper-towel-lined plate to drain; let cool to warm.


Make the spinach salad

In a small bowl, stir together the red wine vinegar and 2 teaspoons oil; season to taste with salt and pepper.
In a large bowl, combine the pancetta-radicchio mixture, spinach, and mixed greens and toss well. Add as much red wine vinaigrette as you like and toss to coat.



Transfer the sweet potato fries, spinach salad, and chicken to individual plates and serve with the remaining vinaigrette on the side.

Chef’s tip: If you prefer a main-course salad, toss the chicken slices with the spinach salad in Step 4.

Kids can!
  • Season and toss the sweet potato wedges.
  • Line a plate with paper towels for the pancetta and radicchio.
  • Make the salad.
  • Set the table.
  • Help clean up.

Nutrition per serving: Calories: 530 Protein: 34g, Total Fat: 31g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g, Cholesterol: 80mg, Carbohydrates: 29g, Fiber: 6g, Sugar: 6g, Added Sugars: 0g, Sodium: 560mg

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