Crusted Pistachio Chicken with Pea Mash, Fennel Salad and Herb Vinaigrette

Pan-griddled pistachio-crusted chicken served with a smooth buttery pea mash and a fresh fennel and herb vinaigrette salad.

Healthy Chicken Quick High Protein Pistachios

Estimated Nutrition

Calories

1145.2

kcal / serving

1145.2 kcal total

Carbs

32.6g

per serving

32.6 g total

Fat

88.4g

per serving

88.4 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Butter

Meat

piece

Chicken Breast

cut in half to make 2 thin escalopes

NutsSeeds

Pistachios

shells removed, chopped

pinch

Salt

pinch

Black Pepper

freshly ground

tbsp

Parsley

fresh, chopped

OilsFats

Olive Oil

dash for rubbing chicken

Olive Oil

for vinaigrette

Vegetables

150

Peas

frozen, defrosted

0.5

piece

Fennel Bulb

finely sliced

0.25

piece

Red Pepper

finely sliced

Method

Coat the chicken in olive oil, roll in chopped pistachios, and season with salt and pepper.

Griddle the chicken for 3 to 4 minutes on each side until fully cooked.

Boil the peas in salted water for 2 to 3 minutes then drain.

Blend the peas with butter and seasoning until smooth using a hand blender.

Stir the fennel, red pepper, balsamic vinegar, olive oil, and parsley in a bowl.

Plate the chicken over the pea mash with the salad on the side.