Baked Paprika Chicken with Golden Veggie Medley

Hey Cool Pinks,

As the holidays are approaching, you may want to try something a little different when it comes to the meals you prepare this season. Since I've been inspired by color, I thought this red and gold dinner would be particularly festive. Here's how you make baked paprika chicken with a golden veggie medley :)

For the chicken, you'll need:

-Slightly pounded chicken breast (one for each person you're feeding)
-1/4 cup of flour (all-purpose works fine, but you can also use almond or rice flour)
-1 beaten egg
- 2 tablespoons of milk (or buttermilk if you want a slightly tangier taste. Coconut milk works too if you're going for more of a Moroccan flavor ;))
-1/2 teaspoon sea salt
-2 or 3 teaspoons paprika (you can used smoked paprika for an especially savory taste)
-1/2 teaspoon black pepper (i throw in a few dashes of white pepper in there too)
-1/2 cup grated Parmesan (optional)
-butter or olive oil (optional)

-Preheat your oven to 350 degrees and grease a pan with olive oil or non-stick cooking spray. (Try to find some spray that doesn't have propellant in it. I don't want to encourage you guys using BUG SPRAY in your food! Ok, my rant is over).

-Combine the dry ingredients in a bowl. In a separate bowl, mix the milk and egg. Dip the chicken breasts in the egg, then cover each chicken breast in the flour mixture. Pour a little melted butter or olive oil over the chicken. 

-Bake for about an hour :)

While the chicken is cooking, here's how to make the golden veggie medley. Sorry guys, I totally didn't measure this one, just taste it as you go ;) You'll need:

1 pack cherry golden tomatoes (red cherry tomatoes work, too)
3 yellow squash
1 pack organic frozen corn
butter
olive oil
minced garlic
chopped Vidalia onion
white pepper
sea salt
onion powder
garlic powder
cumin
heavy cream (just a tad)
queso fresco
fresh rosemary sprigs


-Chop up all your veggies. Put a saucepan on medium heat and add the olive oil and butter. Sprinkle all the seasonings except for the rosemary in and turn the pan down just a little. Add the vegetables, including the onion and garlic. Pour in the heavy cream and fold the vegetables into the cream. Turn the pan back up a little and add the queso fresco and rosemary sprigs. Cover the veggies for about 10 minutes; you'll know they're ready when the squash is tender ;)

Trust me, your family is going to love this one, and you may even trick some people into eating veggies ;) Enjoy!