Pistachio-Crusted Chicken
Fall Farro Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ cup roasted, shelled pistachios
- 3 Tbsp crumbled feta cheese
- ⅛ tsp pepper (optional)
- ½ lb boneless, skinless chicken breasts
- 2 tsp honey
- ½ lemon, 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
- ⅓ cup quick-cooking farro
- ¾ cup cubed butternut squash
- ⅛ tsp salt
- 2 tsp olive oil
- 3 Tbsp chopped pecans
- 3 Tbsp dried cranberries (or use dried cherries)
- 2 Tbsp lemon vinaigrette
- 2 tsp 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 small 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 | 2 | 2 | |
| Calories |
357
|
347
|
704
|
| Fat (g) | 19 | 17 | 36 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 15 | 47 | 62 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 302 | 269 | 571 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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