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Spice-Rubbed Chicken Thighs
and tangy broccoli salad / watermelon

Active: 35 min Total: 45 min
A flavorful rub adds great flavor to chicken thighs that are roasted or grilled in this meal that is quintessentially summer.


Spice-Rubbed Chicken Thighs:
  • Coriander, ground - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1 tsp
  • Chili powder - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Watermelon - 1 lb , cubes or wedges
Tangy Broccoli Salad:
  • Bell peppers, red - 1/2 , finely diced
  • Shallots - 1 clove , diced
  • Broccoli florets - 16 oz , finely chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, olive - 1 1/2 Tbsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Cranberries, dried - 1/4 cup
  • Sunflower seeds - 1/4 cup


  1. Bell peppers / Shallots / Broccoli - Prep as directed. (Chop these ingredients into small, bite-sized pieces for the salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
  2. Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
  3. Make spice rub - Combine coriander, paprika, cumin, chili powder, salt, and pepper. (Can be done up to 5 days ahead)
  4. Make broccoli salad - Chop green onions. Whisk together green onions, olive oil, vinegar, and honey. Add bell peppers, shallots, broccoli, and dried cranberries. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Chicken - Tenderize chicken and coat on all sides with spice rub. (Can be done 1 day ahead)
  6. Watermelon - Slice into wedges or cubes for serving.

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  1. If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with cooking oil.
  2. {grill}: Grill, turning every few minutes, until chicken reaches 165F / 74C degrees, 8 to 12 minutes.
  3. If cooking on stovetop: Heat a skillet with cooking oil over medium heat. Add chicken thighs and sear on on both sides, until chicken reaches 165F / 74C degrees, ~10 minutes total. (If chicken thighs are thick, cover the pan to help speed up the cooking process.)
  4. Right before serving, toss broccoli salad to coat everything in dressing. Taste and season with some salt and pepper. Top with sunflower seeds.
  5. Serve chicken with broccoli salad and watermelon on the side. Enjoy!



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