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+ servings

Smoked Paprika Chicken Breasts with Mediterranean Chopped Salad

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 4 servings


For the Mediterranean Chopped Salad:

  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • cups canned chickpeas drained and rinsed
  • ½ medium English cucumber or any seedless variety, chopped
  • ½ red onion chopped

For the dressing:

  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tablespoon finely chopped fresh basil

For the Smoked Paprika Chicken:

  • 4 boneless skinless chicken breast halves
  • 1 teaspoon olive oil
  • 1 tablespoon smoked paprika Yes, you can use regular paprika if you must.
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper optional


  • Make the salad! In a small bowl combine all of the ingredients for the dressing. Let stand for at least 10 minutes.
  • Chop the bell peppers, cucumber and onion into ½-inch pieces.
  • In a large mixing bowl, combine the vegetables and chickpeas. Add the dressing and gently toss to coat. Refrigerate for at least 20 minutes for the flavors to combine. Serve chilled or at room temperature.
  • Meanwhile, make the chicken. In a small bowl, combine the smoked paprika, salt, garlic powder, and cayenne pepper (if using).
  • Rub each chicken breast with olive oil (a little goes a long way). Next, rub the breasts with the paprika mixture.Place your chicken breasts on the grill (whoop) or in a grill pan and cook for 6-8 minutes on each side (depending on thickness) until they are cooked through.