Pistachio-Fig Chicken
Lemony Barley and Asparagus
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp chopped pistachios
- 1 Tbsp honey
- 1 Tbsp fig preserves
- ¼ cup crumbled goat cheese
Instructions
- Preheat broiler. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper, if desired. Cook chicken in a large ovenproof skillet coated with cooking spray 6 minutes per side or until done.
- Combine nuts, honey, and preserves. Spread cheese over chicken; top with nut mixture. Transfer skillet to oven. Broil 2 minutes or until cheese is softened and topping is thoroughly heated.
Side Dish Ingredients
- ½ cup quick-cooking barley
- ½ lemon
- ½ lb asparagus, cut in 2-inch pieces
- 1 Tbsp olive oil, divided
- ⅛ tsp salt
Side Dish Instructions
- Cook barley according to package directions. Grate zest and squeeze juice from lemon.
- Meanwhile, cook asparagus in 1 tsp hot oil in a large skillet over medium-high heat until crisp-tender. Toss together barley, asparagus, 2 tsp oil, lemon zest, lemon juice, and salt in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
387
|
193
|
580
|
| Fat (g) | 15 | 7 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 45 | 5 | 50 |
| Carb (g) | 17 | 31 | 48 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 202 | 147 | 349 |
Quick & Healthy Meal Plan
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