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Smoked Paprika Chicken with Olive Salsa

Serves 3-4

Our Aunt Leticia sent us paprika from Spain. I am OBSESSED with it, I want it in everything.  I’ve been looking for easy, low cal dishes and a similar one to this one popped up.  It had potatoes and onions in it which would be fantastic but we are limiting carbs where we can right now. This dish is relatively low fat and low calorie. With these being baked, skinless, and boneless, the chicken thighs are about 120 calories each or less (depending on the size).

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  • 8 boneless, skinless chicken thighs
  • 3 tablespoons smoked paprika (or regular if you can’t find it)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup green olives with pimento, chopped
  • zest of one lemon
  • 2 garlic cloves, grated

Preheat oven to 375 degrees. In a small bowl, combine olives, lemon zest, and garlic. Set aside. In a large bowl, combine paprika, salt, pepper and olive oil until it resembles a paste. Add chicken thighs and toss to coat. Lay chicken thighs onto a foil lined sheet pan and cook for 30-35 minutes. When there are 10 or 15 minutes left on the timer, sprinkle the olive salsa over the chicken to let finish cooking.


*Adapted from http://www.foodnetwork.com/recipes/alton-brown/smoked-paprika-chicken-thighs-with-potato-and-onion-recipe/index.html