Time: 25 min.
Complexity: easily
Servings: 6

Thinly sliced ​​chicken breasts are rubbed with a paprika spice mixture and grilled to delicious grill marks. Just a few minutes are all it takes to keep the tender breast juicy and from drying out. Served with a bed of shredded vegetables, the star of which is crisp jicama. A great idea for a light, healthy, and quick midweek dinner.

Ingredients:

• 800 g jicama, peeled
• 2 cups tightly packed fresh parsley leaves, chopped
• 1 cup tightly packed fresh mint leaves, chopped
• 2 medium tomatoes, chopped
• 1 Iranian cucumber, sliced
• Half an onion, finely chopped
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 6 chicken fillets
• 1.5 tsp smoked paprika

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, jicama, cucumbers, tomatoes, lemon juice, paprika, mint

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Preparation:

Step 1
• Cut the jicama into chunks, then pulse in a food processor until finely chopped. Transfer to a large bowl.
Step 2
• In the same bowl, finely chop the parsley and mint. Add to the jicama along with the tomatoes, cucumbers, onion, 2 tablespoons of olive oil, lemon juice, 2 teaspoons of salt, and 3/4 teaspoon of black pepper.
Step 3
• Combine the remaining 2 tablespoons olive oil with the paprika, 1 teaspoon salt and 1/2 teaspoon black pepper and rub the chicken with the mixture.
Step 4
• Preheat grill to medium-high heat.
Step 5
• Grill the chicken, turning occasionally, until grill marks appear, about 4 minutes. Let the chicken rest for 5 minutes. Serve topped with jicama tabbouleh.

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