persian

Tarragon Yogurt Chicken Stew with White Beans

Name: Tarragon Yogurt Chicken Stew with White Beans
Yield: 1 serving
Cuisine: persian
Ingredients: 160 g boneless chicken thigh, cut into bite-size pieces; 12 g olive oil; 71 g yellow onion, chopped; 5 g garlic, minced; 143 g cooked white beans, drained; 107 g plain Greek yogurt, 2%; 214 g chicken stock (low sodium); 0.09 g saffron threads; 13 g hot water (for saffron); 4 g dried tarragon; 13 g lemon juice; 2 g ground turmeric

This simmered dish pairs boneless chicken thigh, cut into bite-size pieces with cooked white beans, drained, plain Greek yogurt, 2% and chicken stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

61 g Protein

53 g Carbohydrates

23 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g boneless chicken thigh, cut into bite-size pieces 194 kcal
12g olive oil 106 kcal
71g yellow onion, chopped 28 kcal
5g garlic, minced 7 kcal
143g cooked white beans, drained 199 kcal
107g plain Greek yogurt, 2% 78 kcal
214g chicken stock (low sodium) 13 kcal
0g saffron threads 0 kcal
13g hot water (for saffron) 0 kcal
1.78 tsp (4g) dried tarragon 11 kcal
13g lemon juice 4 kcal
0.89 tsp (2g) ground turmeric 6 kcal

Cooking instructions

olive oilground turmeric
Season chicken with salt, pepper, and turmeric. Heat olive oil in a small pot over medium-high heat and brown chicken lightly, 2-3 minutes per side.
yellow oniongarlic
Add onion and cook until translucent, 4 minutes. Stir in garlic for 30 seconds.
cooked white beanschicken stock (low sodium)hot water (for saffron)
Add cooked white beans, chicken stock, and saffron water. Bring to a simmer, then reduce heat and cook uncovered until chicken is cooked through and the broth reduces slightly, 12-15 minutes.
plain Greek yogurthot water (for saffron)dried tarragonlemon juice
Turn heat to low. Stir in yogurt gradually (to prevent curdling), then add dried tarragon and lemon juice. Simmer gently for 1 minute without boiling. Taste and adjust salt. Serve hot.