Few things satisfy like a perfectly seasoned plate of chicken and rice — especially when it’s infused with smoky paprika and bright, juicy vegetables. This Baked Paprika Chicken with Fresh Tomato-Corn Rice brings together wholesome ingredients in a colorful, nourishing way.

It’s the ideal recipe for a weeknight dinner that feels special but doesn’t demand hours in the kitchen. The harmony of tender chicken wings and zesty tomato-corn salsa makes every bite fresh and balanced.

Let’s dive into this modern twist on a classic comfort dish that’s as nutritious as it is delicious.

Ingredients

• 400g chicken wings, skin removed if possible for a leaner option
• 150g brown rice
• 2 large tomatoes, diced
• 150g sweet corn, drained
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. Pat the chicken wings dry. In a bowl, toss the wings with 1 tbsp olive oil, smoked paprika, half the minced garlic, salt, and pepper until evenly coated.
2. Arrange the seasoned wings in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, turning halfway through, until golden brown and cooked through.
3. While the chicken bakes, cook the brown rice according to the package directions. Once cooked, set aside.
4. In a medium bowl, combine the diced tomatoes, sweet corn, red onion, the remaining minced garlic, lemon juice, and 1 tbsp of olive oil. Season with salt and pepper and mix well to create the salsa.
5. Fluff the cooked rice with a fork and gently fold in about half of the tomato-corn salsa.
6. Serve the tomato-corn rice in bowls, topped with the baked chicken wings and the remaining fresh salsa.

Tips & Substitutions

• Make it spicier: Add a pinch of cayenne or chili flakes to the chicken seasoning for extra heat.
• Go vegetarian: Replace the chicken with grilled tofu or chickpeas for a plant-based twist.
• Rice swap: Use quinoa or cauliflower rice for a lighter, lower-carb option.

Nutrition

Calories: 1350 kcal

• Fat: 48g
• Carbohydrates: 145g
• Fiber: 15g
• Protein: 95g