Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011

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Recipe Summary test

total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine herbes de Provence, paprika, salt and pepper in a small bowl.

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Tips

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 Facts

6 calories; protein 0.3g; carbohydrates 1.2g; dietary fiber 0.7g; sugars 0.1g; fat 0.2g; saturated fat 0.1g; vitamin a iu 595.7IU; vitamin c 0.4mg; folate 2.6mcg; calcium 17.5mg; iron 1.2mg; magnesium 3.9mg; potassium 34.2mg; sodium 141.2mg.
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/29/2016
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. Read More