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Smoked Paprika & Orange Chicken Over Wilted Spinach

High in protien and low in fat, this recipe uses a sweet smoked Paprika from Spain. Smoked, ground pimento peppers can be found in varying intensities from sweet and mild (dulce), bittersweet, medium hot (agridulce) and hot (picante). The striking deep red of the sweet, smoked paprika not only colours the dish but adds a smoky aroma and flavour. Serve with colourful roasted sweet potatoes.
Serves: 4
Prep Time: 15 min
Cook Time: 45 min


2 tsp orange zest
¼ cup orange juice , fresh
1 tbsp olive oil
1 tbsp thyme, fresh
1 tsp thyme, dried
1 ¾ lb bone-in, skinless chicken breasts
1 tbsp demerara brown sugar
1 tbsp smoked paprika (dulce)
1 tsp cinnamon, ground
¼ tsp cayenne pepper, ground
¼ tsp sea salt
2 tsp olive oil
1 clove garlic, minced
10 oz baby spinach
4 sprigs thyme, fresh (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Prepare the orange peel (zest) and fresh squeezed orange juice. Mix with a tablespoon (15 mL) of the olive oil and the thyme in shallow baking dish. Place chicken breasts in dish with marinade and turn to coat.

  3. Mix brown sugar, smoked paprika, cinnamon, cayenne and sea salt on a dinner plate using a fork. Spread spices out. Remove chicken from marinade and use the fork to push each chicken breast into the spice mixture. Coat both sides. Place back in baking dish with the marinade. Cover dish and marinate in the refrigerator 30 minutes, or longer, for extra flavour.

  4. Roast 45 minutes or until chicken reaches 165°F (74°C).

  5. Meanwhile, heat remaining 2 tsp (10 mL) olive oil in large skillet on medium heat. Add minced garlic and sauté a minute or two. Add baby spinach and stir for 2 minutes or just until wilted.

  6. To serve, place roasted spiced chicken over wilted spinach. Spoon over pan juices. Garnish with a sprig of fresh thyme.

Helpful Tip

Remove thyme leaves from stem by placing the sprig of thyme between your thumb and forefinger and pulling towards the base. Discard the central woody stalk.

Nutrition Info

Per 300 g serving Amount
Protein48 g
Fat9 g
Saturated Fat2 g
Carbohydrate15 g
Fibre5 g
Sugar5 g
Cholesterol115 mg
Sodium380 mg
Per 300 g serving % Daily Value
Vitamin A80
Vitamin C45
Vitamin B666
Vitamin B1238