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Pistachio Crusted Chicken with Roast Asparagus Salad with Pomegranates & Goat Cheese

pistachio crusted chicken

Oh, the go to chicken dish! Everyone has one…but why not change it up? This Pistachio Crusted Chicken will bring a new flavor to the table with no added time.

I have also found that the addition of pistachios is a terrific way to add a little more nutrition and also protein to your diet. This Pistachio Crusted Chicken would be a great addition to your salad at lunch to help maintain a full feeling throughout the day and cut back on some snacking! Pistachios are a wonderful source of potassium and vitamin K and the key to maintaining a low cholesterol and healthy heart!pistachio crusted chicken

Pistachio Crusted Chicken with Roast Asparagus Salad with Pomegranates & Goat Cheese

Prep time- 5 minutes

Cook time-40 minutes

INGREDIENTS

Pistachio Crusted Chicken

  • 2 cups pistachios
  • 4 boneless free range chicken breasts
  • Salt & Pepper

Roast Asparagus Salad with Pomegranates & Goat Cheese-

  • 1 ½ pounds asparagus, trimmed
  • 1 cup of pomegranate seeds
  • ½ cup of goat cheese
  • 2 tablespoons of white sesame seeds
  • Salt, pepper, and olive oil to taste

pistachio crusted chicken

INSTRUCTIONS

  1. Preheat the oven to 400 degrees.
  2. In a food processor, add the pistachio nuts and pulse until a fine powdery texture. (I do like to keep it a little chunky to be able to still tell its pistachio nuts.) Spread the pistachio mixture onto a baking tray. Add a little salt and pepper over the pistachio mixture for a little extra flavor. Coat the chicken and place on a separate greased baking sheet.     pistachio crusted chicken
  3. Cook the chicken in the preheated oven for about 35- 40 minutes or until the center is no longer pink.
  4. Once you place the chicken in the oven, place the asparagus on a separate baking sheet and drizzle a little olive oil and season with salt and pepper. Place the asparagus in the same oven as the chicken (or another oven preheated to 400 degrees) for about 15 minutes or until tender. Take out of the oven and garnish with pomegranate seeds, goat cheese, and sesame seeds. Serve warm.
  5. Once the chicken is cooked through, take out of the oven and plate warm with the asparagus salad!

Notes: One of my favorite tips I took away from school was how to get the seeds out of a pomegranate! First cut the pomegranate in half. Either using a clean rag or plastic baggy (I think the bag is less mess), place the open face of the pomegranate in the baggy or rag and take a flat spoon to hit the back of the pomegranate until the seeds fall out into the bag. Magic!

pistachio crusted chicken

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