Pistachio-Crusted Chicken
Arugula-Raspberry Salad
Ingredients
- ½ (6-oz) pkg roasted, shelled pistachios (about ¾ cup)
- ¼ cup crumbled feta cheese
- ¼ tsp pepper
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp honey
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Pulse nuts, cheese, and 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 top of 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
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (5-oz) pkg baby arugula
- 1 (4.4-oz) pkg raspberries
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a bowl. Add arugula and raspberries; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
411
|
117
|
528
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 14 | 8 | 22 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 287 | 111 | 398 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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