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Chili-Rubbed Chicken With Tomato And Spinach Salad

Chili-Rubbed Chicken With Tomato And Spinach Salad

Move over Cobb salad, a new rival is in town – and this one has pomegranate seeds in it. We all know that pomegranate is delicious in citrus fruit salad and it is truly special in a fresh fig salad with pine nuts and almond cheese, but it also tastes amazing with baked chicken too! Pomegranates (Punica granatum), are nutritious fruits with red berries – every seed is covered with a red, juicy part called an aril. That’s that part we love to eat or turn into juice.

Full of antioxidants and anti-inflammatory properties, pomegranates add a load of health benefits to this meal. The rest of the Paleo ingredients support this overall boost to the immune system. Grape tomatoes, baby spinach, red onion, fresh lemon juice and a plethora of spices combine beautifully with the chili-rubbed chicken. If you are looking for more ways to add spinach into your life, creamed spinach is one of the most delicious ways to gobble it up, followed closely by incorporating it into a sweet potato, spinach, and bacon quiche. A well-constructed quiche can hold any ingredients in a sweet embrace. Cut it like a pie and even the youngest diners will ask for a slice!

Back to making the salad – whisk the vinaigrette with the extra-virgin olive oil, balsamic vinegar, lemon juice, and finely minced garlic, then season to taste with salt and pepper. Drizzle it over the salad, and the roasted chili-chicken too.

Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe

Serves: 4Prep: 20 minCook: 25 min

Protein: 41g / %

Carbs: 10g / %

Fat: 19g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 chicken breasts
  • 2 tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 cup chicken stock
  • Sea salt and freshly ground black pepper

Tomato-Spinach Salad Ingredients

  • 8 oz. grape tomatoes, halved
  • 8 oz. baby spinach leaves
  • 1/4 cup pomegranate seeds
  • 1/2 red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. fresh lemon juice
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 425 F.
  2. In a bowl, combine the chili powder, paprika, garlic powder, onion powder, dried oregano, dried thyme and red pepper flakes, then season to taste.
  3. Rub the chicken with the chili powder mixture and place on a baking dish.
  4. Pour in the chicken stock at the bottom of the baking dish and place in the oven.
  5. Bake in the preheated oven for 20 minutes, or until cooked through.
  6. In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste.
  7. Add the tomatoes, spinach, pomegranate and onion in a salad bowl.
  8. Drizzle the vinaigrette over the salad and toss everything gently.
  9. Serve the chicken, sliced, with the tomato-spinach salad.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

Get coaching around:

  • transitioning to a Paleo diet
  • reaching your fitness goals
  • getting through those hurdles
    • limiting sugar, gluten, carbs
    • eating out
  • overall life satisfaction

I can’t wait to help you make lasting lifestyle changes