Spicy Chicken with Carrot and Herb Salad
Elevate your weeknight dinner routine with this flavorful Spicy Chicken with Carrot and Herb Salad recipe! Juicy, perfectly seasoned chicken breasts are coated with a bold spice rub featuring ground paprika, cumin, chili flakes, and garlic powder, then seared to perfection for a smoky, slightly spicy kick. Paired with a refreshing carrot and herb salad tossed in a zesty lemon-honey dressing, this dish achieves the ideal balance of heat and brightness. Fresh parsley and cilantro add aromatic layers to the crisp carrot ribbons, making it a vibrant, healthful side. Ready in just 35 minutes, this quick yet impressive meal is perfect for busy evenings or casual entertaining. Serve it with an extra squeeze of lemon for a burst of flavor to round out this irresistible combination!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili flakes
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
- 3 large carrots
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 piece lemon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon honey
Instructions
Start by making the spice rub. In a small bowl, combine the paprika, ground cumin, chili flakes, garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Rub the mix evenly on both sides of the chicken breasts, ensuring they are well coated.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet.
Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let the chicken rest for 5 minutes before slicing.
Meanwhile, peel the carrots and use a grater or a julienne peeler to create thin carrot ribbons. Place them in a large bowl.
Chop the fresh parsley and cilantro and add them to the bowl with the carrots.
In a small jar or bowl, whisk together the juice of the lemon, 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and honey until emulsified.
Pour the dressing over the carrot and herb mixture. Toss well to combine.
Serve the sliced spicy chicken alongside the carrot and herb salad. Optionally, garnish with extra parsley or a squeeze of lemon for added freshness.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.2 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
