Sumac-Spiced Chicken with Cucumber Salad
Chicken thighs with tangy sumac and fresh herbs, served with a cool cucumber salad for balanced freshness. This Middle Eastern recipe, ready in about 30 minutes, pairs chicken thighs, sumac, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 4 boneless skinless chicken thighs
- 1 tbsp sumac
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2, peeled and diced cucumbers
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped mint
- 2 tbsp olive oil
- 1 tbsp lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, combine 4 boneless skinless chicken thighs, 1 tbsp sumac, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit 15 minutes.
- Step 2: Heat a skillet over medium-high. Cook chicken for 8-10 minutes per side until golden and cooked through.
- Step 3: In a separate bowl, mix 2 diced cucumbers, 1/4 cup finely chopped red onion, 2 tbsp chopped mint, 2 tbsp olive oil, and 1 tbsp lemon juice.
- Step 4: Serve chicken with cucumber salad on the side.
