Tremont Spice-Rubbed Chicken with Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a warm spice blend, served with a cool cucumber and dill salad—inspired by Cleveland's diverse Tremont food scene. This american-inspired chicken ready in about 37 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 420 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.

★ 4.4 (12 ratings) Prep: 20 min Cook: 17 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 4 chicken breasts with 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat; add chicken and sear for 2 minutes per side until golden. Transfer skillet to oven and bake for 15 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken bakes, combine 1 diced cucumber, 1/4 cup finely sliced red onion, 2 tablespoons chopped fresh dill, 1/4 cup yogurt, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss gently until combined.
  4. Step 4: Let chicken rest for 5 minutes, then slice. Serve with cucumber salad spooned over the top.

Frequently asked questions

How long does Tremont Spice-Rubbed Chicken with Cucumber Salad take to make?

Total time is about 37 minutes (20 min prep + 17 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 Tremont Spice-Rubbed Chicken with Cucumber 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 chicken breasts from drying out.

Can I substitute ingredients in Tremont Spice-Rubbed Chicken with Cucumber 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 Tremont Spice-Rubbed Chicken with Cucumber 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 Tremont Spice-Rubbed Chicken with Cucumber Salad?

American chicken 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.

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