Juicy Summer Chicken
Summer Chicken & Fruity Arugula Salad
by Mary Sjoberg
This simple summer chicken is bold and juicy with a perfectly crisped sear—thanks to the high-heat cast iron technique. The seasoning brings a smoky, citrusy punch with hints of garlic and paprika, balancing beautifully with the natural richness of the chicken. Paired with a fresh arugula salad kissed by sweet stone fruit and tangy balsamic, it’s the kind of bright, satisfying meal that tastes like golden hour on a plate.
Serves 4 | Time: 30 min active, 10 min rest
Ingredients:
3 lbs boneless skinless chicken thighs or breasts
2 tbsp avocado oil or ghee (high-heat friendly)
Seasoning options (choose one):
Kindred’s Santa Maria Blend
OR a DIY mix: lemon pepper, garlic salt, and paprika
Summer Salad:
4 cups arugula
1 cup pitted cherries (halved)
1–2 nectarines (sliced)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Garlic salt + cracked pepper to taste
Instructions:
Preheat the Oven:
Set your oven to 400°F (205°C). Place a cast iron skillet on the stove and bring it to medium-high heat.Prep the Chicken:
Place chicken between two sheets of plastic wrap or parchment. Lightly pound until even in thickness. Pat dry thoroughly with paper towels. Season generously with your blend of choice.Sear to Lock In Flavor:
Add 2 tbsp of avocado oil or ghee to the hot cast iron. Once it shimmers, arrange the chicken in the pan. Sear for 5 minutes per side, undisturbed for that perfect golden crust.Finish in the Oven:
Once seared, transfer the skillet to the oven and bake for 10 minutes until the internal temp reaches 165°F.Prepare the Salad:
While the chicken finishes, toss arugula, cherries, and nectarines in a bowl. Drizzle with olive oil and balsamic, then season with salt and black pepper.Rest + Serve:
Remove chicken from the oven and let rest for 10 minutes before slicing. Plate with your summer salad and serve warm.
