Sumac-Spiced Grilled Chicken with Herb Salad
Juicy chicken breasts marinated in sumac and lemon, served with a fresh parsley and mint salad featuring toasted pine nuts. This middle eastern-inspired grilling ready in about 40 minutes pairs large chicken breasts, sumac, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 large chicken breasts
- 2 tbsp sumac
- 1 lemon
- 3 tbsp olive oil
- 4 garlic cloves
- 1/2 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup pine nuts
- 1 cup cherry tomatoes
- 1/2 small red onion
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pound chicken breasts to 1-inch thickness using a meat mallet or rolling pin. In a bowl, whisk together sumac, 2 tbsp olive oil, juice of 1/2 lemon, 2 minced garlic cloves, salt, and pepper.
- Step 2: Place chicken in a shallow dish, coat evenly with marinade, and refrigerate for at least 30 minutes (or up to 2 hours).
- Step 3: While chicken marinates, finely chop parsley and mint. Thinly slice red onion. In a small bowl, mix chopped herbs, sliced onion, 1/4 cup cherry tomatoes, and 1 tbsp lemon juice.
- Step 4: Heat grill or grill pan to medium-high. Remove chicken from marinade, discarding excess. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, basting occasionally with reserved marinade.
- Step 5: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring constantly to prevent burning.
- Step 6: Toss remaining cherry tomatoes with herb mixture. Slice grilled chicken and serve with herb salad and toasted pine nuts on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sumac-Spiced Grilled Chicken with Herb Salad take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sumac-Spiced Grilled Chicken with Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large chicken breasts from drying out.
Can I substitute ingredients in Sumac-Spiced Grilled Chicken with Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sumac-Spiced Grilled Chicken with Herb Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sumac-Spiced Grilled Chicken with Herb Salad?
Middle Eastern grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
