Pistachio Crusted Chicken Recipe
Boneless Breast, Julienned Vegetables, Mashed Potatoes, Spicy Honey Lime sauce
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Ingredients
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Chicken
Julienned Vegetables
Mashed Potatoes
Spicy Honey Lime Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Coat the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with chopped pistachios. Dredge each chicken breast in flour, then dip into the eggs, and finally coat with pistachios. Press the pistachios onto the chicken to ensure a good coating.
- 3
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the pistachio crust is golden brown.
Vegetable Preparation
- 4
Prepare the Vegetables
While the chicken is baking, wash and julienne the bell peppers, carrots, and zucchini.
- 5
Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the julienned vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until they are tender but still crisp.
Mashed Potatoes Preparation
- 6
- 7
Spicy Honey Lime Sauce Preparation
- 8
Make the Sauce
In a small bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Adjust salt to taste. Set aside.
