Paprika is one of those everyday spices that adds color and flavor to your food. We especially love the smoked variety, but you can go smokey, sweet or spicy, either way it is high in antioxidants, which will help fight chronic diseases.
Tips and notes: You can use any breadcrumbs, but we love the way the panko gets extra crispy. If you can’t find whole wheat panko, find out how to make your own panko with a loaf of whole wheat bread.
To make the panko extra crispy and golden lightly toast in a skillet or in the oven with a drizzle of olive oil before coating the chicken.
- Cook Time
- Prep Time
- 1 large head cauliflower, cut into florets or 4 cups frozen
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika, smoked is best
- 1 teaspoon kosher salt, divided
- Freshly cracked black pepper
- 4 boneless, skinless chicken breasts (1 ½ pounds), cut into strips or 2- inch nuggets
- 1 egg white whisked with 1 tablespoon water
- 2 ½ cups panko
- ½ cup chopped parsley
- Garnish: fresh chopped parsley, lemon wedges
Preheat oven to 375°F. Line a baking sheet with parchment.
- Place cauliflower on baking sheet and toss with evoo, smoked paprika, ½ teaspoon salt and pepper. Roast turning occasionally.
- Meanwhile season chicken breasts with ½ teaspoon salt and pepper. Set out 1 bowl with egg white mixture and 1 bowl or plate with a mix of panko and parsley. Dredge chicken in egg white mixture then panko.
- When cauliflower has cooked for 30 minutes and is slightly browned, push to one side of the pan. Add chicken.
- Roast for 20 minutes or more, flipping chicken once halfway through until chicken is cooked through.
- Sprinkle chicken with a little salt before serving. Serve with homemade ketchup, tahini, mustard, or apricot jam.
- Serving Size: 1 serving
- Calories: 521
- Carbohydrate Content: 55.4 g
- Cholesterol Content: 93 mg
- Fat Content: 13.1 g
- Protein Content: 48.1 g
- Sodium Content: 1547 mg
- Sugar Content: 6.9 g