Bone Broth Baked Paprika Chicken with Feta Salad

If you’re looking for a meal that’s both nourishing and delicious, this Bone Broth Baked Paprika Chicken with Feta Salad is a total winner. It’s packed with 35g of protein and 8g of fibre per serving, making it perfect for a post-workout boost, a satisfying lunch, or a wholesome family dinner. Plus, it’s full of flavour and easy to prep, because who has time for complicated meals on a weeknight?

Why You’ll Love It

• Protein-packed: Chicken breast + bone broth = fertility-supporting goodness.

• Gut-friendly: Cooking the rice in bone broth adds a subtle, comforting richness and nutrients.

• Fresh & vibrant: The feta salad adds a burst of freshness that balances the warm, paprika-spiced chicken.

  
  

Ingredients (Serves 4)

• 1 red Romano pepper, sliced

• 550g chicken breast (boneless, skinless)

• 50ml extra virgin olive oil

• 2 medium lemons, juiced

• 1 tbsp paprika

• Sea salt & black pepper, to taste

• 200g wholegrain rice, dry and rinsed

• 500ml chicken bone broth (I use Freja- use code JENWALPOLENUTRITION for an additional 10% off)

• 75g cherry tomatoes, chopped

• ½ medium cucumber, chopped

• Bunch of parsley, chopped

• 100g feta, crumbled

  
  

Method

1. Prep the peppers: Preheat your oven to 200ºC (fan-assisted). Toss the sliced red pepper in a drizzle of olive oil, season with salt and pepper, and roast for 15 minutes.

2. Marinate the chicken: In a bowl, combine the chicken, olive oil, lemon juice, paprika, salt, and pepper. Mix until everything is well coated and set aside.

3. Cook the rice: In an ovenproof dish, combine the rice and chicken bone broth. Season lightly and cover, then bake in the oven for 15 minutes.

4. Make the salad: While the rice cooks, chop the cucumber, cherry tomatoes, and parsley. Set aside.

5. Combine and bake: Remove the rice from the oven and nestle the chicken on top. Cover again and bake for 20-25 minutes, until the chicken is cooked through. About halfway through, add the roasted peppers. If the rice looks dry, splash in up to 100ml of water.

6. Finish with freshness: Once cooked, remove from the oven and top with your feta, tomatoes, cucumber, and parsley. Divide evenly between plates.

   
   

Tip from Jen:

Bone broth isn’t just for flavour, it’s a powerhouse of minerals and collagen, perfect for supporting your gut, skin, and joints. Using it instead of water to cook rice is a small swap that adds a ton of nutritional punch.

This dish is the kind of meal that hits all the right notes: warm, comforting, yet fresh and vibrant, with a protein kick that keeps you full for hours. Perfect for meal prep or impressing at a midweek dinner!