Get ready to add this recipe to your weekly meal rotation! This Mediterranean inspired chicken with white bean purée has a delicious infusion of fresh flavors and is so simple and quick to make (no joke, 15 minutes). This is one of those meals that came together with 100% inspiration on what was in my fridge and pantry at the time.
You'll start by making the white bean purée (think: similar flavors to hummus), then top with juicy ground chicken, and finish it off with arugula, tomatoes, and feta. These flavors are a match made in heaven!
Be sure to get bites of everything mixed together (sorry, "food-groupers"). The creamy white bean purée + the flavorful chicken + the peppery arugula + the salty feta = the most perfect bite!
I love ground chicken thighs with this! They are so juicy and flavorful, plus cooks pretty quickly. If chicken isn't for you, you could substitute for grilled shrimp or salmon, or even portabella mushroom.
If you don't have a food processor, you could use a potato masher or some serious elbow grease and a fork or two.
My family was literally licking their plates after I served them this and I hope yours do too! If you make Mediterranean inspired chicken with white bean purée, please leave a comment-- I'd love nothing more than to hear what you think!
Mediterranean Inspired Chicken with White Bean Purée
Ingredients
- 1 lb ground chicken thighs
- 1 tablespoon dried oregano
- 1 pinch red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 2 cups arugula
- 1 pint cherry tomatoes halved
- ¼ cup crumbled feta cheese
- 2 tablespoon extra virgin olive oil
White Bean Purée
- 32 oz canned white beans drained and rinsed
- 2 garlic cloves
- 2 tablespoon lemon juice
- 2 dashes cayenne pepper optional
- ⅓ cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Heat a large non-stick skillet (use a tablespoon of olive oil, if not non-stick) on medium-high heat. Add ground chicken thighs, red chili flakes, dried oregano, salt and pepper. Break up chicken into small pieces and cook until it is cooked all the way through and no longer pink, about 5-8 minutes.
- Meanwhile, make the white bean purée. In a large food processor, pulse together white beans, garlic cloves, lemon juice, and cayenne (if using),. As the food processor is running, slowly add extra virgin olive oil until the mixture is creamy and smooth. Salt and pepper to taste.
- Using a plate or shallow bowl, layer white bean purée, cooked ground chicken, arugula, cherry tomatoes, feta, and a drizzle of olive oil.
Notes
- The white bean purée can be made up to 3 days in advance and stored in an airtight container in your refrigerator (perfect when having guests over or for weekly meal prep!).
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