If you haven’t tried freekeh before, you must! That is, if you don’t have a gluten intolerance. For those that need to avoid gluten, brown rice would be the perfect substitute.
I aim to eat a variety of different whole grains, because…diversity. Freekeh contains more fibre than brown rice and quinoa and is an excellent source of protein and iron. Cooked freekeh has a crunchy/chewy texture and a nutty taste, making it the perfect addition to salads.
Chicken and Freekeh Salad
- 1 cup freekeh
- 50 grams butter or ghee
- 200 grams green beans (chopped)
- 2 red onions (diced)
- 8 chicken thighs (without skin)
- 3/4 cup sweet chilli sauce
- 200 grams feta (crumbled)
- 200 grams almonds (crushed)
- 2-3 tbsp olive oil
- 2-3 tbsp sherry vinegar
- 1 bunch coriander (finely chopped)
- 2 tbsp kimchi to serve
Coat the chicken thighs in sweet chilli sauce and refrigerate for 2 hours (if you have time).
Cook freekeh as per packet instructions. Set aside.
Add the butter or ghee to a saucepan until melted. Add the diced red onion and cook on a medium heat until caramelised. (approx. 20 minutes).
Add beans to boiling water for 2 minutes and drain. Set aside.
Place chicken thighs onto a baking tray and cook in a pre-heated 200°C oven for 30 minutes.
Mix the olive oil and sherry vinegar and stir through the freekeh.
Add the freekeh to a large bowl.
Add in the caramalised onion and beans. Stir to combine.
Cut the cooked chicken thighs into strips and add to salad.
Top with crushed almonds, feta and coriander. And don't forget the kimchi.
If you have trouble finding freekeh, we love lotus (buy here)
Lotus ethically sources the finest organic and GMO-free foods from sustainable farms around the world and packs them in a hypoallergenic facility in Melbourne, using airtight resealable bags to preserve freshness.
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