Pistachio-Feta Chicken
Fall Farro Salad
Ingredients
- 1 (6-oz) pkg roasted, shelled pistachios (about 1½ cups)
- ½ cup crumbled feta cheese
- ½ tsp pepper (optional)
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp honey
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 400°F. Pulse nuts, cheese, and, if desired, pepper in a food processor until nuts are coarsely ground; transfer to a shallow bowl.
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Place chicken on a parchment paper-lined baking sheet.
- Spread nut mixture over chicken, pressing gently to adhere.
- Bake 15 to 20 minutes or until chicken is done. Drizzle with honey; serve with lemon wedges.
Side Dish Ingredients
- 1 cup quick-cooking farro
- 4 cups cubed butternut squash
- ½ tsp salt
- 2 Tbsp olive oil
- ½ cup chopped pecans
- ½ cup dried cranberries (or use dried cherries)
- ⅓ cup lemon vinaigrette
- 2 Tbsp chopped fresh rosemary (or use thyme)
Side Dish Instructions
- Cook farro according to package directions.
- Meanwhile, cook squash with salt in hot oil in a large skillet over medium heat 10 minutes or until browned and tender.
- Combine farro, squash, nuts, cranberries, vinaigrette, and rosemary in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
411
|
340
|
751
|
| Fat (g) | 25 | 16 | 41 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 14 | 48 | 62 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 287 | 305 | 592 |
Quick & Healthy Meal Plan
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