Name: Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 3 boneless skinless chicken breasts; 1 ½ tsp smoked paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp dried oregano; Salt and black pepper to taste; 2 tbsp olive oil; ¾ cup crumbled feta cheese; 2 tbsp tahini; 1 clove garlic minced; 1 tbsp lemon juice; 2–3 tbsp water; 2 tbsp finely diced red onion; 1 tbsp chopped fresh parsley; 2 cups baby potatoes halved or quartered; 1 ½ cups Brussels sprouts halved; 1 ½ tbsp olive oil; ½ tsp garlic powder; Salt and pepper to taste; Crushed chili flakes optional; Chopped parsley for garnish optional; Crushed pistachios for garnish optional

Description

Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges is the kind of comfort food that strikes the perfect balance between creamy, crispy, smoky, and tangy. Juicy grilled chicken infused with smoky paprika pairs deliciously with golden-roasted potato wedges and Brussels sprouts, all elevated by a rich and zesty feta-tahini cream sauce. This easy dinner idea is a fantastic addition to your weekly dinner rotation or even a casual weekend gathering. It’s one of those food ideas that’s bold enough to impress yet simple enough to enjoy on a weeknight. Whether you’re hunting for quick dinner recipes, healthy comfort meals, or fresh dinner ideas, this flavorful combo delivers.

Ingredients

3 boneless skinless chicken breasts

1 ½ tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

Salt and black pepper to taste

2 tbsp olive oil

¾ cup crumbled feta cheese

2 tbsp tahini

1 clove garlic minced

1 tbsp lemon juice

2–3 tbsp water

2 tbsp finely diced red onion

1 tbsp chopped fresh parsley

2 cups baby potatoes halved or quartered

1 ½ cups Brussels sprouts halved

1 ½ tbsp olive oil

½ tsp garlic powder

Salt and pepper to taste

Crushed chili flakes optional

Chopped parsley for garnish optional

Crushed pistachios for garnish optional

Instructions

1. In a bowl, mix smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and 1 tbsp olive oil to form a spice paste. Coat the chicken and let it marinate for 10–15 minutes.

2. Preheat oven to 425°F (220°C). Toss halved potatoes and Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on a parchment-lined baking sheet, cut side down. Roast for 25–30 minutes, flipping halfway.

3. Heat a skillet over medium-high heat with 1 tbsp olive oil. Sear chicken 5–6 minutes per side, until cooked through. Let rest before slicing.

4. In a blender or food processor, combine feta, tahini, garlic, lemon juice, and 2 tbsp water. Blend until creamy. Adjust texture with more water if needed. Stir in red onion and parsley.

5. To plate, layer the crispy potato-Brussels mix, sliced chicken, and a dollop of the feta-tahini cream. Garnish with parsley or crushed pistachios if desired.

Notes

Use block feta instead of pre-crumbled for a smoother, richer sauce.

Let chicken rest after cooking to preserve juices and flavor.

Preheat your oven and skillet well to ensure proper browning and crisp textures.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting, Grilling
Cuisine: Fusion, Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 4
Sodium: 670
Fat: 30
Saturated Fat: 8
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 28
Fiber: 5
Protein: 38
Cholesterol: 95

Keywords: easy dinner, chicken alfredo, feta tahini sauce, roasted potatoes, crispy Brussels sprouts, paprika chicken, healthy comfort food, dinner ideas