Flavorful and easy ground chicken with white bean puree and salad.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: Mediterranean
Servings: 4people
Author: Caitlin Charlton
Ingredients
1lbground chicken thighs
1teaspoondried oregano
1pinchred pepper flakes
Kosher salt and freshly cracked black pepperto taste
2cupsarugula
1pintcherry tomatoeshalved
¼cupcrumbled feta cheese
2tablespoonextra virgin olive oil
White Bean Purée
32ozcanned white beansdrained and rinsed
1garlic clove
2tablespoonlemon juice
2dashescayenne pepperoptional
⅓cupextra virgin olive oil
Kosher salt and freshly cracked black pepperto 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, 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.
Video
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!).