Paprika-Herb Rub

1 Review
From: EatingWell Magazine July/August 2011

A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.

Ingredients 4 servings

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  • 1 tablespoon herbes de Provence (see Note)
  • 2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Combine herbes de Provence, paprika, salt and pepper in a small bowl.
  • Make Ahead Tip: Store in an airtight container for up to 3 months.
  • Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets and in the bulk spice section at some natural foods stores and/or gourmet markets. To make your own, mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition information

  • Serving size: 1 1/2 teaspoons
  • Per serving: 6 calories; 0 g fat(0 g sat); 1 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 596 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 141 mg sodium; 34 mg potassium
  • Carbohydrate Servings: 0

Reviews 1

September 29, 2016
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By: deannlynn
Easy, flavorful! I made no changes. From the first time I made the rub for the Paprika Baked Chicken it was a family favorite. We have it at least monthly.