Mediterranean Paprika Chicken with Olive-Walnut Vinaigrette
Juicy paprika-roasted chicken served with a bright Mediterranean vinaigrette made from olives, toasted walnuts, lemon, and olive oil. Savory, slightly nutty, and fresh — no heat, just rich flavor.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Paprika Chicken
4 chicken thighs or breasts (boneless or bone-in)
3 tablespoons extra-virgin olive oil
1½ teaspoons sweet paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
2 garlic cloves, grated
Zest of 1 lemon
Salt & black pepper, to taste
Olive-Walnut Vinaigrette
⅓ cup green olives, finely chopped (Castelventro or Spanish)
¼ cup walnuts, lightly toasted & chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint (optional, very kid-friendly)
1 tablespoon red wine vinegar or lemon juice
4 tablespoons extra-virgin olive oil
Pinch of salt
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, paprika, oregano, thyme, garlic, lemon zest, salt, and pepper.
Rub all over the chicken and rest for 10 minutes (or up to overnight).
2. Cook the Chicken
Oven method (best for kids):
Preheat oven to 200°C / 400°F
Place chicken on a lined tray
Roast for 25–30 minutes, until golden and juicy
OR Pan method:
Sear chicken in olive oil over medium heat, 6–7 minutes per side
3. Make the Vinaigrette
In a small bowl, combine olives, walnuts, parsley, mint, vinegar, olive oil, and salt.
Stir gently — it should be chunky and glossy.
4. Serve
Spoon the olive-walnut vinaigrette generously over warm chicken.
Finish with extra lemon juice if desired.
Serving Suggestions
With lemon quiuoa or couscous
With roasted potatoes or carrots
With simple cucumber & tomato salad
Tips for Kids
Chop olives very finely so they blend smoothly
Use sweet paprika only (no chili)
Serve vinaigrette on the side for picky eaters
Nutritional Information
Calories: ~380 kcal
Protein: 32g
Fat: 26g
Carbs: 6g