Lemon paprika chicken breast is tender, juicy, and so delicious. It goes perfectly with a side salad. Overall, lemon paprika chicken breast is a simple dish that’s loaded with flavor.
Your spice cabinet is not complete until you add a container of smoked paprika. Not only does smoked paprika add color to this lemon paprika chicken breast, but it also adds a mildly sweet yet smoky flavor. It’s the perfect way to jazz up meats like chicken breast.
What Does Paprika Do For Chicken
Paprika adds a mildly sweet, smoky flavor to chicken without overpowering the flavors of the other ingredients in the lemon paprika chicken breast. For example, the chicken breasts are seasoned with garlic powder and lemon pepper. However, the paprika still allows the garlic and lemon pepper flavors to shine through.
Is Paprika Spicy Or Not
Whether paprika is spicy depends on the type of paprika you purchase. Paprika’s flavor, color, and spice level can differ based on the type of peppers used to make the paprika. Therefore, some paprika can be spicy while others can be sweet or mild with hardly any spice.
There are three basic types of paprika regular, Hungarian, and Spanish.
Regular paprika is a generic version of paprika made from Californian, South American, Hungarian, and other types of peppers. This is the most common variety grocery stores stock.
Regular paprika has a mild flavor that is not spicy or sweet. Therefore regular paprika is best for garnishing mac and cheese, deviled eggs, or potato salad.
There are three types of Spanish paprika: mild, mildly spicy, and spicy. Spanish paprika is made from chili peppers dehydrated over a fire of oakwood, which gives them a smoky flavor. Some Spanish paprika can also be sun-dried, so not all Spanish paprika has a smoky flavor.
Paprika is used in several Hungarian dishes. After all, it is Hungary’s national spice, and there are 8 different types of Hungarian paprika. The most common type of Hungarian paprika is Noble sweet, which has a mild sweet flavor.
Health Benefits Of Paprika
Paprika is a nutritional superstar. Paprika contains rich amounts of bioactive compounds. Bioactive compounds have beneficial properties such as carotenoids (provitamin A), vitamins C and E, and phenolic compounds.
Carotenoids are beneficial for eye health, can enhance cognitive function, boost cardiovascular health, and may even prevent some forms of cancer,
Paprika also contains ascorbic acid or vitamin C and vitamin E. Vitamin C acts as an antioxidant and prevents scurvy. Vitamin E may deter lung cancer and slow brain aging, which decreases the risk of developing Alzheimer’s disease.
Phenolic compounds have a rich antioxidant potential. For example, phenolic compounds can reduce inflammation, prevent or alleviate diabetes, prevent tumors, and help manage allergies. Phenolic compounds may also prevent liver damage and inhibit cell growth in tumors.
How To Cook With Paprika
Paprika adds depth and a mild spice depending on the type you use to any ingredient it touches. However, that does not mean you should season your chicken breasts with the entire bottle, especially if you are using smoked paprika, so be careful not to add too much to your chicken breasts.
Smoked paprika is a little spicier than regular paprika. In addition to this, the chicken breast is seared in a skillet, which means the paprika can burn quickly. Therefore, don’t overdo it, or you will be eating burnt chicken breast for lunch or dinner.
Air Fryer Stuffed Chicken Breast
Air Fryer Lemon Tuna Patties
Quinoa Zucchini Lime Salad
4 servings per container
- Amount Per ServingCalories187
- % Daily Value *
- Total Fat
- Saturated Fat 3.3g 15%
- Cholesterol 50mg 17%
- Sodium 458mg 20%
- Potassium 79mg 3%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 1.6g
- Protein 17.6g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Determination of Phenolic Compounds in Paprika by Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry: Application to Product Designation of Origin Authentication by Chemometrics Sergio Barbosa, Guillem Campmajó, Javier Saurina, Lluis Puignou, and Oscar Núñez Journal of Agricultural and Food Chemistry 2020 68 (2), 591-602 DOI: 10.1021/acs.jafc.9b06054
Manfred Eggersdorfer, Adrian Wyss, Carotenoids in human nutrition and health, Archives of Biochemistry and Biophysics, Volume 652, 2018, Pages 18-26, ISSN 0003-9861, https://doi.org/10.1016/j.abb.2018.06.001.
Mène-Saffrané, L. (2017). Vitamin E Biosynthesis and Its Regulation in Plants. Antioxidants, 7(1), 2. MDPI AG. Retrieved from http://dx.doi.org/10.3390/antiox7010002