I can’t tell you how many times I have made this delicious Keto Paprika Chicken. What started off as some simple chicken thighs baked in paprika has evolved into a one tray bake bursting with flavour, and paired with tender roasted cauliflower and spicy chorizo.
With a few dollops of greek yoghurt on top, it becomes such a moreish dish that you will fall in love.
Using walnuts adds an extra textural element to the dish, and serving the tray bake on a bed of fresh rocket gets your greens in and provides some freshness from the rich paprika sauce.
I suggest making the sauce first and then marinating the chicken while you prepare the rest of the dish. If you work quickly, this can be on the table in 40 minutes!
If you are after other easy Keto one tray bake meals, try some of these;
Keto Paprika Chicken with Cauliflower & Chorizo
This simple dish is a show stopper. Perfect for entertaining a group, serve it up on a large serving platter and let everyone go to town! Easily doubled or tripled and perfect for a flavoursome weeknight meal.
- 4 chicken thighs
- 1/2 head cauliflower chopped into small florets
- 1 spicy chorizo 1/2 cm slices
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1 tablespoon sweet smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon garlic powder
- 1/2 lemon juiced
- 1 lemon cut into wedges
- 200 grams rocket
- 1/2 cup greek yoghurt
Preheat the oven to 200 degrees C and grease a medium sized baking dish.
Whisk together the sauce ingredients in a medium bowl and add the chicken thighs to marinate while you prepare the remaining ingredients.
Cut the cauliflower into small florets and slice the chorizo in half lengthways, and then in 1/2 cm pieces.
Scatter the cauliflower and chorizo in the bottom of the baking dish, then add the chicken and sauce to the dish and toss all to coat everything with the paprika marinade.
Bake for 30 - 35 minutes until the chicken is cooked through.
Serve on top of a bed of rocket with fresh lemon wedges and dollops of greek yoghurt.