Crispy Pistachio Chicken with Zucchini Ribbon Salad Recipe
This Crispy Pistachio Chicken with Zucchini Ribbon Salad is a delightful and healthy dinner option combining crunchy, nutty baked chicken with a fresh, tangy zucchini salad. The chicken breasts are coated in a pistachio and parmesan breadcrumb mixture, baked to golden perfection on a wire rack to keep them crispy, while the zucchini salad adds a refreshing contrast with lemon, garlic, and shaved parmesan. A perfect meal that is both flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Crispy Pistachio Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped pistachios
- ¾ cup seasoned breadcrumbs
- ⅔ cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- Olive oil spray or high-heat oil spray (such as grapeseed or coconut oil)
For the Zucchini Ribbon Salad
- 2 medium zucchini
- 1 lemon, freshly squeezed
- 1 garlic clove, minced
- 2 tablespoons finely grated parmesan cheese
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
- Shaved parmesan cheese, for topping
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray to prevent sticking.
- Prepare the Chicken: Pound the chicken breasts with a meat tenderizer until they are about ¼ to ½ inch thick. Season both sides generously with kosher salt and pepper.
- Make the Breading Mixture: In a small bowl, lightly beat the eggs. In a large bowl, mix together the chopped pistachios, seasoned breadcrumbs, garlic powder, and freshly grated parmesan cheese.
- Coat the Chicken: Dip each chicken piece into the beaten eggs, then dredge through the pistachio breadcrumb mixture, pressing lightly to ensure the coating adheres well.
- Bake the Chicken: Arrange the breaded chicken pieces on the wire rack. Spray each piece lightly with olive oil or another high-heat oil spray. Bake for 10 to 12 minutes, then remove from oven, flip each piece carefully, mist again with oil spray, and bake for an additional 10 to 12 minutes until golden and crispy.
- Rest the Chicken: Let the chicken rest for 5 to 10 minutes after baking to allow juices to redistribute and coating to set.
- Prepare the Zucchini Ribbon Salad: While the chicken bakes, use a vegetable peeler to slice the zucchini lengthwise into thin ribbons. Place the ribbons in a bowl.
- Make the Dressing: Whisk together the freshly squeezed lemon juice, minced garlic, finely grated parmesan, extra virgin olive oil, salt, and pepper. Drizzle this dressing over the zucchini ribbons and toss gently to combine.
- Serve: Top the salad with shaved parmesan cheese. Plate the crispy pistachio chicken alongside the zucchini ribbon salad and enjoy!
Notes
- Using a wire rack and misting chicken with oil spray is key to achieving a crispy texture and preventing the breading from falling off.
- Pounding the chicken to an even thickness ensures even cooking and tenderness.
- The zucchini ribbon salad can be made ahead and chilled to enhance flavors.
- You can substitute the pistachios with other nuts like almonds or pecans if preferred.
- For a gluten-free option, use gluten-free breadcrumbs.
