Zesty Chicken Thigh & Bean Salad
A vibrant and protein-packed salad featuring juicy chicken thighs, hearty beans, and fresh veggies in a zesty dressing, perfect for a healthy and fulfilling meal.
10 min
Prep
10 min
Cook
4
Serves
412
Calories
Macros · per serving
34g protein
28g carbs
18g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 400 g canned black beans
- 1 red bell pepper
- 1 cucumber
- 1 red onion
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 clove garlic
- salt — to taste
- black pepper — to taste
- 30 g fresh parsley
Instructions
- 1
Heat a pan over medium-high heat and add 1 tablespoon of olive oil.
- 2
Season chicken thighs with salt and black pepper, and cook for about 6-7 minutes per side until fully cooked through. Remove from heat and let rest.
- 3
While the chicken is cooking, rinse and drain canned black beans. Set aside.
- 4
Chop red bell pepper, cucumber, red onion, and cherry tomatoes into bite-sized pieces.
- 5
In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
- 6
In a large bowl, combine black beans, chopped vegetables, and chopped fresh parsley.
- 7
Slice the rested chicken thighs and add to the salad bowl.
- 8
Pour the dressing over the salad and toss everything gently until well coated.
- 9
Adjust seasoning to taste and serve immediately.
Cook it this week.
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