lunch

Mediterranean Lemon-Herb Chicken Thighs with White Bean and Cucumber Salad

Name: Mediterranean Lemon-Herb Chicken Thighs with White Bean and Cucumber Salad
Ingredients: 91.5 g Chicken, broilers or fryers, thigh, meat and skin, raw; 92.2 g Beans, white, mature seeds, raw (boiled weight); 125.7 g Cucumber, with peel, raw; 46.1 g Tomatoes, grape, raw; 12.5 g Bread, pita, whole-wheat; 25.2 g Onions, red, raw

Nutrition

585

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Chicken, broilers or fryers, thigh, meat and skin, raw91.5 g

Beans, white, mature seeds, raw (boiled weight)92.2 g

Cucumber, with peel, raw125.7 g

Tomatoes, grape, raw46.1 g

Bread, pita, whole-wheat12.5 g

Onions, red, raw25.2 g

Instructions

Preheat oven to 425 deg F (220 deg C). Season the chicken thighs generously with salt, Aleppo pepper, and a pinch of sumac. Place on a rimmed baking sheet and roast for 25-30 minutes until the skin is deeply golden and crackles when tapped.

While chicken roasts, combine the cooked white beans, diced cucumber, halved grape tomatoes, and thinly sliced red onion in a bowl. Season with a splash of red wine vinegar and extra sumac to brighten the salad.

Toast the pita until crisp, then tear into rustic pieces for texture.

To serve, mound the bean and cucumber salad onto a plate, top with the crispy roasted chicken thigh, and tuck the pita shards alongside. Finish with a final dusting of za'atar for an aromatic, earthy depth.