Pistachio-Crusted Chicken with Lemon Couscous and Greens
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield
Serves: 1
Ingredients
For the chicken
- 1 small boneless, skinless chicken breast (about 5–6 oz)
- 2 tablespoons shelled pistachios, finely chopped
- 1 teaspoon Dijon mustard
- Salt & pepper, to taste
- 1/2 tablespoon olive oil
- 1/3 cup couscous
- 1/3 cup water or vegetable broth
- Zest of 1/4 lemon
- 1 teaspoon lemon juice
- Drizzle of olive oil
- Salt, to taste
- 1 cup baby spinach or arugula
- 1 teaspoon olive oil
- A few drops of lemon juice or vinegar
- Salt & pepper
Instructions
- Preheat & Prep Chicken. Season chicken breast with salt and pepper. Brush one side with Dijon mustard. Press chopped pistachios onto the mustard side to form a crust.
- Cook Chicken. Heat olive oil in a small skillet over medium heat. Place chicken crust-side down and cook 5–6 minutes until golden. Flip and cook 5–6 more minutes until done (internal temp 165°F). Let rest 2 minutes.
- Make Couscous. In a small pot, bring broth or water to a boil. Stir in couscous, lemon zest, lemon juice, and salt. Cover, remove from heat, and let sit 5 minutes. Fluff with fork and drizzle with olive oil.
- Toss Greens. Toss greens with olive oil, lemon juice or vinegar, and a pinch of salt and pepper.
- Serve. Plate couscous, top with pistachio crusted chicken, and serve greens on the side. One and done.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
