Pistachio-Crusted Chicken
Strawberry-Spinach Salad
Ingredients
- 1 cup roasted, salted pistachios
- ½ cup panko breadcrumbs
- 2 egg whites
- 6 (6-oz) boneless, skinless chicken breasts
- ¼ cup butter
Instructions
- Preheat oven to 400°F. Process nuts in a food processor until finely chopped; place in a shallow dish with panko. Stir to combine.
- Whisk egg whites in a separate shallow dish.
- Lightly season chicken with salt and pepper; dip in egg whites, and dredge in nut mixture to coat.
- Melt butter in a large oven-safe skillet over medium heat; add chicken, and cook 3 minutes per side or until lightly browned.
- Transfer skillet to oven, and bake 10 minutes or until chicken is done.
Side Dish Ingredients
- 1 (2-oz) pkg sliced almonds
- 1 (10-oz) pkg baby spinach
- 1 (16-oz) carton strawberries, sliced
- ¼ cup thinly sliced red onion
- ¾ cup balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a skillet over medium-high heat 5 minutes or until fragrant.
- Combine spinach, strawberries, nuts, and onion in a bowl. Toss with dressing.
30 Minute Meals Meal Plan
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