“Delightful Hungarian Lunch: Paleo Gyro-Style Chicken with Cucumber Salad & Paprika Roasted Sweet Potatoes”

Allergens

N/A

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large cucumber
• 1 small red onion
• 1 cup cherry tomatoes
• 4 medium sweet potatoes
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp red wine vinegar
• 1 tsp raw honey

Instructions

1. a. Preheat the oven to 400°F (205°C). b. In a large bowl, mix together the smoked paprika, cumin, garlic powder, salt, and pepper. Rub the chicken thighs with this mixture, ensuring they are well coated. c. Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 20 25 minutes or until cooked through. Remove from oven and let rest. d. While the chicken is baking, prepare the cucumber salad by thinly slicing the cucumber and red onion. Toss them in a bowl with cherry tomatoes, chopped fresh dill, parsley, red wine vinegar, and honey. Season with salt and pepper to taste. e. Wash, peel, and chop the sweet potatoes into cubes. In a separate bowl, toss them with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread the seasoned sweet potato cubes onto a separate baking sheet lined with parchment paper. f. Place the sweet potatoes in the oven with the chicken for the last 15 minutes of cooking time. Remove from the oven when they are tender and golden brown. g. Slice the cooked chicken into thin strips, and assemble the dish by placing a portion of the seasoned sweet potatoes on a plate, followed by the cucumber salad, and finally the gyro style chicken strips. Garnish with fresh herbs if desired.

Chef’s Insight

The key to this dish is the perfect blend of flavors and textures - crunchy cucumber salad, tender and spicy chicken, and soft, paprika-roasted sweet potatoes.

Notes

Be sure to use fresh ingredients for the best flavor and texture.