Spiced Chicken with Green Herb Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A vibrant spiced chicken dish paired with a bright herb sauce of fresh green herbs and zesty lemon. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup packed fresh parsley leaves
• 1 cup packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves
• 3 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 2 stalks green onion
• 1 tsp honey
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over 1 lb boneless skinless chicken thighs.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken thighs and cook for 5-6 minutes per side until the chicken is cooked through and the exterior is golden and slightly charred. Remove from heat and let rest.
3. Step 3: While the chicken cooks, prepare the herb sauce by placing 1 cup packed fresh parsley leaves, 1 cup packed fresh cilantro leaves, 1/2 cup packed fresh mint leaves, 2 chopped green onion stalks, 3 tbsp lemon juice, 1/4 cup extra virgin olive oil, 1 tsp honey, and 1/4 tsp red pepper flakes into a food processor. Pulse until smooth but still slightly textured.
4. Step 4: Slice the rested chicken into strips and drizzle generously with the emerald herb sauce before serving.