Spiced pistachio-crusted chicken and glazed carrots.

Since this is what I see when I look outside my front door, I won’t be making it to the grocery store until tomorrow.

But when I do, I am headed to the poultry aisle so I can make this slammin’ recipe!  (I just found it in this month’s Shape magazine)  If you’d like to try it to, here it is.  I’ll let you know how it tastes tomorrow. 😉

Spiced pistachio-crusted chicken and glazed carrots

Serves 4 – prep time – 20 mins. – total time – 50 mins.

For the chicken:

  • cooking spray
  • 1/2 cup unsalted, shelled pistachios
  • 3 tablespoons black sesame seeds
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup flour
  • salt & freshly ground black pepper
  • 4 boneless chicken breast halves (about 6 ounces each), skin removed

For the carrots:

  • 1 1/2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 6 carrots, sliced 1/4 inch thick on the diagonal
  • salt & freshly ground black pepper
  • 1/3 cup orange juice
  • 1 1/2 tablespoon honey
  • 2 tablespoons chopped fresh cilantro

Preheat oven to 400 degrees F and coat a foil-lined baking sheet with cooking spray.  Finely chop pistachios in a food processor or by hand.  Transfer to a shallow bowl and stir together with sesame seeds, coriander, and cumin.  In another bowl, beat egg and water together.  Add flour to a third bowl and season with salt and pepper.

Dip a piece of chicken in the flour and shake off excess; quickly dip in egg mixture, then pistachio mixture, turning to coat both sides.  Transfer to baking sheet and repeat with remaining chicken.  Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part.

While chicken cooks, prepare the carrots.  Heat oil in a skillet over medium.  Add cumin seeds and cook until fragrant.  Add carrots and toss to coat with oil; season with salt and pepper.  Add orange juice, cover, and cook for 8 minutes, stirring occasionally.  Reduce heat to medium-low and stir in honey.  Continue cooking, uncovered, for 4 to 5 minutes more or until liquid evaporates and carrots are tender.  Divide chicken and carrots among 4 plates, sprinkle with cilantro, and serve.

Nutrition score per serving: (6 oz. chicken, 1/2 cup carrots):  504 calories, 23 g fat, 4 g saturated fat, 31 g carbs, 45 g protein, 6 g fiber, 162 mg calcium, 5 mg iron, 229 mg sodium


One response to “Spiced pistachio-crusted chicken and glazed carrots.

  1. The recipes you posted seemed to be
    quick and easy. They also sound
    healthy and delicious. I am looking forward to trying them this weekend.

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