lunch

Steamed Chicken and White Bean Salad with Aleppo Pepper and Tahini-Lemon Dressing

Name: Steamed Chicken and White Bean Salad with Aleppo Pepper and Tahini-Lemon Dressing
Ingredients: 35.8 g Chicken thigh, skinless, raw; 185.1 g Beans, white, mature seeds, boiled; 73.8 g Bulgur, cooked; 34.0 g Tahini; 60g Tomatoes, grape; 20 g Cucumber, with peel; 20g Shallots, raw; 2.2 g Honey (added for sugar target)

Nutrition

661

kcal

Calories

33.300000000000004

Protein

73.7

Carbs

Fat

AI Insight

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Ingredients(8)

Chicken thigh, skinless, raw35.8 g

Beans, white, mature seeds, boiled185.1 g

Bulgur, cooked73.8 g

Tahini34.0 g

Tomatoes, grape60g

Cucumber, with peel20 g

Shallots, raw20g

Honey (added for sugar target)2.2 g

Instructions

Bring a steamer basket over a pot of water to a boil. Season the chicken thighs with salt and Aleppo pepper. Steam for 15-18 minutes until the chicken is opaque throughout and tender.

Meanwhile, prepare the dressing by whisking together the tahini, lemon juice, a splash of water, and the honey until creamy and emulsified.

In a large mixing bowl, combine the cooked white beans, cooked bulgur, halved grape tomatoes, diced cucumber, and minced shallots.

Once the chicken is cooked, let it rest for 3 minutes, then shred it into bite-sized pieces and fold it into the salad.

Drizzle the tahini-lemon dressing over the mixture, tossing gently to coat. Season with extra Aleppo pepper and a pinch of za'atar for depth.

Serve in a shallow bowl, ensuring the aromatics are evenly distributed, and garnish with an extra sprinkle of sumac.