Garlic Sauce Chicken Thighs with Lebanese Chickpea Salad

Name: Garlic Sauce Chicken Thighs with Lebanese Chickpea Salad
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Middle Eastern
Ingredients: 9.9 ounce boneless, skinless chicken thigh; 0.2 fl.oz olive oil; 1 Teaspoon dried basil; 3 garlic clove (crushed); 15ml lemon juice, freshly squeezed; 0.9 fl.oz olive oil; Pinch Himalayan salt; 7.1 ounce canned chickpeas (425g = 225g chickpeas, drained) (drained); 1.1 ounce parsley (chopped); 1.5 ounce scallions (finely chopped); 3.6 ounce cucumber (diced); 1 Teaspoon dried rosemary; 1 garlic clove (crushed); 0.4 fl.oz olive oil; 20ml lemon juice, freshly squeezed; 2 Teaspoon dried mint

7 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 00:04:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories573.5 kcal (29%)

Total Fat30.2 g (43%)

Carbs38.6 g (15%)

Sugars7.3 g (8%)

Protein38.9 g (78%)

Sodium553.4 mg (28%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Garlic Sauce Chicken Thighs

Step 1

Heat olive oil in a non-stick fry pan over medium heat and cook the chicken thighs with basil for 3-4 minutes on each side or until cook in the centre, turning the chicken thighs occasionally

Step 2

Add the garlic sauce ingredients in a jar with a lid and shake well to combine

Step 3

Divide the chicken thighs between two serves and pour half of the garlic sauce over the top

Chickpea Salad

Step 4

Heat a non-stick fry pan over medium heat and cook the chickpeas with rosemary and garlic for 5-7 minutes or until golden brown. Transfer the chickpeas to a bowl. Mix in the parsley, spring onion, and cucumber

Step 5

Separately combine the dressing ingredients and pour over the top. Combine

Step 6

Add half of the Lebanese chickpea salad beside one serving of the chicken thigh.

Step 7

Refrigerate the leftover chicken thigh, garlic sauce and Lebanese chickpea salad for tomorrow's leftover