Dinner · Mediterranean · 20 min
Pan-Seared Chicken Thighs with Creamy White Bean Puree, Roasted Zucchini, and Sun-Dried Tomato Vinaigrette
- Calories
- 798
- Protein
- 68g
- Carbs
- 84g
- Fat
- 25g
Ingredients
- 185.2 g chicken thigh
- 250 g cannellini beans
- 60 ml water
- 1 tbsp lemon juice
- 300 g zucchini
- 30 g sun-dried tomatoes
- 1 tbsp red wine vinegar
- 0.25 tsp red pepper flakes
- 2 tbsp parsley
- 1 tbsp extra-virgin olive oil
- 3 clove garlic
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Toss sliced zucchini with 1/2 tbsp of extra-virgin olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 18 to 22 minutes until tender.
- 02In a saucepan, combine drained cannellini beans, 60 ml water, 2 minced garlic cloves, and a pinch of salt. Simmer over low heat for 5 minutes.
- 03Purée the warm bean mixture with 1/2 tbsp extra-virgin olive oil and fresh lemon juice until smooth. Season to taste with salt and pepper and keep warm.
- 04In a small bowl, whisk together chopped sun-dried tomatoes, 1 minced garlic clove, red wine vinegar, red pepper flakes, fresh parsley, salt, and pepper to create the vinaigrette.
- 05Season chicken thigh with salt and black pepper. Heat a skillet over medium-high heat and sear the chicken thigh for 6 to 8 minutes per side, reducing heat to medium after flipping, until fully cooked to an internal temperature of 165°F (74°C). Rest for 5 minutes.
- 06Spoon the white bean puree onto a plate, top with sliced chicken, arrange roasted zucchini alongside, and drizzle with sun-dried tomato vinaigrette.
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