Moroccan-spiced chicken breasts with melon-cucumber salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Moroccan-spiced chicken breasts with melon-cucumber salad

Moroccan-spiced chicken breasts with melon-cucumber salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 700 Calories/Serving

30 Minutes

Cucumbers and melons are close cousins, botanically speaking. It makes perfect sense that they come together in this refreshing salad, a juicy counterpoint to Moroccan-inspired chicken, rubbed with ground cinnamon and coriander before searing. Served with an almond-cilantro sala, it’s an ideal meal for a hot summer day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Two 6-ounce skin-on boneless chicken breasts
  • Chicken seasoning blend (coriander-cinnamon)
  • ½ ounce almonds
  • 1 half cantaloupe
  • ¼ pound Persian cucumber
  • 1 avocado
  • Fresh mint
  • 1 lemon
  • 1 teaspoon sumac
  • Fresh cilantro
  • 1 to 2 garlic cloves
  • 1 tablespoon red wine vinegar

Nutrition per serving

Calories 700, Total Fat 51g (65% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 370mg (16% DV), Total Carb. 23g (8% DV), Fiber 11g (39% DV), Protein 41g
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Season the chicken

Heat the oven to 350ºF.
  • Pat the chicken dry with a paper towel.
In a bowl, combine the chicken seasoning blend with 1 teaspoon oil and season with salt. Add the chicken, stir to coat, and let stand at room temperature while you toast the nuts and prepare the salad and salsa.


Toast the almonds

Spread the almonds on a sheet pan in an even layer. Bake until lightly toasted, 8 to 10 minutes. While the nuts toast, start the salad.


Prepare the melon-cucumber salad

  • Scoop out the seeds from the cantaloupe, cut away the peel, and cut the flesh in half. Cut the sections crosswise into ¼-inch-thick slices.
  • Peel the cucumber, cut in half lengthwise, then into ¼-inch-thick half-moons.
  • Pit, peel, and cut the avocado into ¼-inch-thick slices.
  • Strip the mint leaves from the stems; tear the leaves into coarse pieces.
  • Zest and juice the lemon.
In a bowl, combine the cantaloupe, cucumber, avocado, mint, lemon zest, 1 tablespoon lemon juice, and the sumac, and toss. Season to taste with salt.


Cook the chicken

In a pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook until well browned and cooked through, 5 to 7 minutes per side, depending on thickness. While the chicken cooks, start the almond-cilantro salsa.


Make the almond-cilantro salsa

  • Coarsely chop the almonds.
  • Coarsely chop the cilantro.
  • Finely chop the garlic. With the side of a knife, mash the garlic to a coarse paste.
In a bowl, combine the almonds, cilantro, garlic, vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Transfer the chicken to individual plates. Garnish with the almond-cilantro salsa and serve with the melon-cucumber salad alongside.