Tertiary Spice-Rubbed Grilled Chicken with Quinary Herb Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Grilled chicken marinated in a fragrant tertiary spice rub served alongside a fresh quinary herb salad for a burst of layered flavors. This Mediterranean-inspired summer cookout recipe, ready in about 35 minutes, pairs chicken breasts, paprika, ground cumin 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

• 4 pieces, 6 oz each chicken breasts
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup, chopped fresh parsley leaves
• 1/4 cup, chopped fresh cilantro leaves
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh basil leaves
• 1/4 cup, chopped fresh dill leaves
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the tertiary spice rub.
2. Step 2: Rub the 4 chicken breasts evenly with 2 tbsp olive oil and the prepared spice mix. Let marinate for 15 minutes at room temperature.
3. Step 3: Heat a grill pan over medium-high heat until hot. Grill the chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F and grill marks appear, turning once.
4. Step 4: While chicken cooks, combine 1/4 cup each of chopped fresh parsley, cilantro, mint, basil, and dill in a medium bowl. Add 2 tbsp lemon juice and 2 tbsp extra virgin olive oil, tossing until herbs are evenly coated and fragrant.
5. Step 5: Remove chicken from grill and rest for 5 minutes before slicing. Serve sliced chicken atop the quinary herb salad for a fresh and aromatic dish.