Description
A deliciously crunchy pistachio-crusted chicken served over buttery lemon orzo, bursting with fresh herbs and citrus flavor.
Ingredients
Scale
- 4 chicken cutlets
- 3/4 cup shelled pistachios
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 cup uncooked orzo pasta
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375°F (if baking) or heat a skillet over medium heat.
- In a small bowl, mix Dijon mustard and honey.
- In a food processor, pulse pistachios until coarsely ground. Season with salt and pepper and spread on a plate.
- Brush each chicken cutlet with the mustard-honey mixture, then coat thoroughly in pistachios.
- Heat 1 tablespoon olive oil in a skillet and cook chicken 3–4 minutes per side, until golden. Transfer to oven for 8–10 minutes if needed to finish cooking.
- Cook orzo in salted boiling water until al dente. Drain and return to pot.
- Add 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper to the orzo. Mix well.
- Serve sliced pistachio chicken over the lemon orzo. Garnish with extra parsley and lemon slices if desired.
Notes
- Toast pistachios beforehand to enhance flavor.
- Use thin chicken for faster and even cooking.
- Let chicken rest 5 minutes before slicing for juicier results.
Nutrition
- Serving Size: 1 plated serving
- Calories: 480
- Sugar: 4g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: pistachio crusted chicken, lemon orzo, healthy chicken dinner, easy chicken recipe, Mediterranean dinner