Smoky Paprika Chicken with Rutabaga Mash, Sautéed Green Beans, and Warm Yogurt Cucumber Dill Sauce
An original, balanced main dish featuring smoky paprika-seared chicken breast, creamy rutabaga mash, sautéed green beans, and a warm yogurt sauce with cucumber, dill, and lemon.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 680 g chicken breast (skinless, en 4 pieces)
- 700 g rutabaga (pelado and cut diced)
- 320 g green beans (without puntas)
- 180 g plain Greek yogurt (without sugar)
- 120 g cucumber (chopped en cubitos small)
- 60 g shallot (finely chopped)
- 9 g garlic (chopped)
- 45 ml olive oil (divided)
- 6 g smoked paprika (suave or a taste)
- 2 g ground cumin
- 8 g fresh dill (chopped)
- 1 unit lemon (2 tbsp de jugo)
- 120 ml chicken broth or water (for the cream of colinabo)
- 14 g butter
- 5 g Dijon mustard
- 8 g salt (or to taste, divided)
- 2 g black pepper (or to taste, divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry and place them in a bowl. Mix 2 tablespoons olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the lemon zest. Rub the chicken with this mixture and let it sit for 10 minutes.
- 2
2. Place the rutabaga in a medium pot with enough water to cover it and add a pinch of salt. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes, until very tender.
- 3
3. While the rutabaga cooks, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes per side. Transfer the skillet to the oven and roast at 220°C / 425°F for 10 to 14 minutes, until the chicken is fully cooked. Remove and let rest for 5 minutes.
- 4
4. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook for 2 minutes. Stir in half of the chopped garlic and the green beans. Add 2 tablespoons water, a pinch of salt, and a pinch of pepper. Sauté for 5 to 7 minutes, until the beans are tender but still bright.
- 5
5. Drain the cooked rutabaga well and return it to the pot. Add the butter, chicken broth or water, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a little black pepper. Blend or mash until smooth yet rustic.
- 6
6. In a small saucepan over very low heat, combine the Greek yogurt, cucumber, remaining chopped garlic, fresh dill, Dijon mustard, and the remaining tablespoon lemon juice. Warm gently for 1 to 2 minutes without letting it boil, stirring to combine. Adjust with a pinch of salt and pepper.
- 7
7. To serve, divide the rutabaga mash among the plates, place the chicken on top or alongside, add the sautéed green beans, and finish with the warm yogurt, cucumber, and dill sauce.
- 8
8. If desired, add a little extra lemon zest or fresh dill on top just before serving.
Chef tips
For a smoother rutabaga mash, blend it with an immersion blender. Do not boil the yogurt sauce or it may split.
Substitutions
You can swap rutabaga for turnip or cauliflower. Dill can be replaced with fresh parsley. If you do not have shallot, use a smaller amount of white onion.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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