Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe

5 from 1 vote

For lunch or dinner, this tomato and spinach salad with roasted chili-rubbed chicken is about to become a hit. Move over, Cobb salad.

Course Main Course

Cuisine American

Keyword chicken, chilli, recipe, salad, spinach, tomato

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 486kcal

Preheat oven to 425 F.
In a bowl, combine the chili powder, paprika, garlic powder, onion powder, dried oregano, dried thyme and red pepper flakes, then season to taste.
2 tbsp. chili powder, 1 tsp. paprika, 1 tsp. garlic powder, ½ tsp. onion powder, ½ tsp. dried oregano, ½ tsp. dried thyme, ¼ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
Rub the chicken with the chili powder mixture and place on a baking dish.
4 chicken breasts
Pour in the chicken stock at the bottom of the baking dish and place in the oven.
¼ cup chicken stock
Bake in the preheated oven for 20 minutes, or until cooked through.
In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 1 tbsp. fresh lemon juice, 1 garlic clove, Sea salt and freshly ground black pepper
Add the tomatoes, spinach, pomegranate and onion in a salad bowl.
8 oz. grape tomatoes, 8 oz. baby spinach leaves, ¼ cup pomegranate seeds, ½ red onion
Drizzle the vinaigrette over the salad and toss everything gently.
Serve the chicken, sliced, with the tomato-spinach salad.