Sumac Chicken Recipe with Green Bean Salad

Sumac chicken and green bean salad

  • serves 2
  • Easy

This sumac chicken and green bean salad is ready in just 20 minutes and under 300 calories, perfect for an easy midweek meal



  • skinless chicken breasts 2
  • olive oil
  • sumac 2 tsp, plus a pinch
  • ground cumin 1 tsp
  • green beans 200g, trimmed
  • red onion ½, finely sliced
  • carrots 2, peeled and shredded
  • lemon ½, juiced
  • dill ½ small bunch, chopped
  • pomegranate molasses 2 tsp


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Rub the chicken breasts with 1 tsp oil and season. Mix 2 tsp sumac with the cumin and rub over the chicken. Put onto a baking sheet and roast for 15-20 minutes, until the chicken is cooked through.

  • Step 2

    Make the dressing by whisking the ingredients together with 1 tsp oil and some seasoning. Blanch the green beans in boiling salted water for 2 minutes. Add the red onion to the boiling water for 5 seconds, then cool both in iced water. Drain and pat dry with kitchen paper.

  • Step 3

    Toss most of the dressing with the blanched beans, onions and the carrot, and tip onto two plates or a platter. Slice the chicken breasts and add to the plates, spooning over the remaining dressing, and scatter with more dill and a pinch more sumac.

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Nutritional Information

  • Kcals 261
  • Fat 5.8g
  • Saturates 1g
  • Carbs 13.9g
  • Fibre 9.1g
  • Protein 33.7g
  • Salt 0.3g