Lunch · Mediterranean · 20 min
Mediterranean Lemon-Herb Chicken Thighs with White Bean and Cucumber Salad
- Calories
- 630
- Protein
- 35g
- Carbs
- 71g
- Fat
- 18g
Ingredients
- 83.8 g chicken thigh
- 0.1 tbsp olive oil
- 0.5 tsp Aleppo pepper
- 0.5 tsp sumac
- 0.25 tsp salt
- 204.2 g white beans
- 12.5 g whole-wheat pita bread
- 25.2 g red onion
- 1 tsp red wine vinegar
- 125.7 g cucumber
- 46.1 g grape tomatoes
Method
- 01Preheat oven to 425°F (220°C).
- 02Rub raw chicken thigh with olive oil, salt, Aleppo pepper, and half of the sumac. Place on a rimmed baking sheet.
- 03Roast chicken thigh for 25 to 30 minutes until skin is golden and crispy, and a meat thermometer inserted into the thickest part reads at least 165°F (74°C).
- 04While chicken roasts, combine cooked white beans, diced cucumber, halved grape tomatoes, and sliced red onion in a medium bowl.
- 05Toss salad ingredients with red wine vinegar, remaining sumac, and za'atar.
- 06Toast whole-wheat pita until crisp, then tear into rustic pieces.
- 07Mound white bean salad onto a plate, place roasted chicken thigh alongside, and garnish with crisp pita pieces.
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