Paprika chicken with risotto cakes

Name: Paprika chicken with risotto cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 4
Ingredients: 1 tbsp. paprika; 1 tbsp. sumac (or ground coriander); 4 x 125g skinless chicken breasts; 700 g (1 ½lb) butternut squash risotto; 1 tbsp. olive oil; 1⁄2 cucumber; 100 mL (3 ½ fl oz) natural or greek yoghurt; 1 small garlic clove, crushed

This quick and easy dish is great for those late summer evenings

By The GH Kitchen TeamPublished: 12 September 2014

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Yields:

4 - 4

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

1 Tbsp. paprika
1 Tbsp. sumac (or ground coriander)
4 x 125g skinless chicken breasts
700 g (1 ½lb) butternut squash risotto
1 Tbsp. olive oil
1⁄2 cucumber
100 ml (3 ½ fl oz) natural or greek yoghurt
1 small garlic clove, crushed

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. In a large bowl, mix together paprika and sumac (or coriander) with plenty of seasoning. Add chicken breasts and coat in the spice mix. Transfer to a baking sheet and cook for 18-20min until cooked through.
2. Step 2
  Meanwhile, shape risotto mixture into four equal patties. Heat oil in a large, non-stick frying pan, and cook patties for 10min, turning once, until golden and cooked through.
3. Step 3
  For the tzatziki, coarsely grate most of the cucumber (lift over the sink and squeeze out excess water). Put into a bowl and mix with the yogurt, garlic and some seasoning. Serve the chicken with risotto cakes and tzatziki, plus some salad leaves and the remaining cucumber, if you like.
  
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Spice mixture

This spice mixture would also work well with pork tenderloin.

Per Serving:

Calories: 355
Fibre: 1 g
Total carbs: 38 g
Sugars: 5 g
Total fat: 5 g
Saturated fat: 1 g
Protein: 37 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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