Crispy Pistachio Chicken with Zucchini Ribbon Salad

Pistachio Crusted Chicken with Zucchini Ribbon Salad is a vibrant, satisfying dish that marries savory crunch with fresh, zesty notes. The chicken, coated in a flavorful blend of crushed pistachios, parmesan, and breadcrumbs, bakes to a golden crisp while staying tender and juicy inside. Served with a light zucchini ribbon salad dressed in lemon juice, garlic, and olive oil, this meal is not only visually appealing but also nutritionally balanced. It’s ideal for a weeknight dinner when you want something wholesome yet elegant.

Ingredients

For the Pistachio Crusted Chicken:

• 1 pound boneless, skinless chicken breasts

• 1 cup shelled, unsalted pistachios, finely chopped

• ¾ cup seasoned breadcrumbs

• ⅔ cup finely grated parmesan cheese

• 1 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• 2 large eggs, lightly beaten
  
  

For the Zucchini Ribbon Salad:

• 2 medium zucchini

• Juice of 1 lemon

• 1 clove garlic, minced

• 2 tablespoons finely grated parmesan cheese

• ¼ cup extra virgin olive oil

• Salt and pepper, to taste

• Shaved parmesan cheese, for topping
  
  

Instructions

To Make the Pistachio Crusted Chicken:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray it with non-stick cooking spray.

2. Pound the chicken breasts to an even thickness of ¼ to ½ inch. Season with salt and pepper.

3. Set up two bowls: one with beaten eggs, and the other with the mixture of chopped pistachios, breadcrumbs, parmesan, and garlic powder.

4. Dip each chicken breast in the egg, then press into the pistachio mixture until fully coated.

5. Place the chicken on the wire rack. Spray the tops with olive oil spray or any high-heat cooking spray.

6. Bake for 10–12 minutes, flip, spray again, and bake for another 10–12 minutes until the crust is golden and the chicken is cooked through.

7. Let the chicken rest for 5 minutes before slicing.
   
   

To Make the Zucchini Ribbon Salad:

1. While the chicken bakes, slice the zucchini lengthwise into thin ribbons using a vegetable peeler.

2. In a small bowl, whisk together lemon juice, garlic, grated parmesan, olive oil, salt, and pepper.

3. Toss the zucchini ribbons in the dressing and let sit for 10–15 minutes to marinate.

4. Before serving, top with shaved parmesan.
   
   

Serving

Serve the sliced pistachio crusted chicken next to the zucchini salad for a light, protein-packed meal that’s full of texture and flavor. It’s best enjoyed warm with the fresh, chilled salad on the side.

Nutritional Information (approximate per serving)

• Calories: 420–480 kcal

• Protein: 35g

• Carbohydrates: 12–15g

• Fat: 25–30g

• Fiber: 3g

• Sugar: 2g

• Sodium: 350–500mg
  
  

This recipe provides a balance of lean protein, heart-healthy fats, and fresh vegetables, making it a nutritious and energizing option for lunch or dinner.