Pistachio-Crusted Chicken with Roasted Zucchini
Tender chicken breasts coated with a crunchy pistachio crust, baked to golden perfection, and served alongside lightly roasted zucchini. The pistachio adds a nutty flavor and satisfying crunch, while the zucchini brings freshness to the plate. Perfect for a wholesome weeknight dinner or a Mediterranean-style meal.
Preparation Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the chicken:
2–3 chicken breasts (about 6 oz / 170 g each)
Salt and black pepper, to taste
1/2 cup unsalted pistachios, finely chopped or ground
1/4 cup breadcrumbs (optional, for extra crunch)
1 teaspoon garlic powder
1 teaspoon paprika
1 egg, beaten (or 2 tablespoons olive oil for vegan coating alternative)
For the zucchini:
2 medium zucchini, sliced into rounds or half-moons
1 tablespoon olive oil
Salt and black pepper, to taste
1/2 teaspoon dried thyme or oregano
Optional: 1 teaspoon lemon zest for finishing
Instructions
1. Preheat oven:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare pistachio crust:
In a shallow bowl, combine chopped pistachios, breadcrumbs (if using), garlic powder, paprika, and a pinch of salt and pepper.
3. Coat chicken:
Pat chicken dry with paper towels. Dip each breast in beaten egg, then press into the pistachio mixture, ensuring an even coating. Place on the prepared baking sheet.
4. Prepare zucchini:
In a mixing bowl, toss zucchini slices with olive oil, salt, pepper, and dried thyme. Arrange zucchini around the chicken on the baking sheet, leaving space for even cooking.
5. Bake:
Bake for 20–25 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and the pistachio crust is golden. Zucchini should be tender and slightly caramelized.
6. Serve:
Optional drizzle of lemon juice or sprinkle of lemon zest over zucchini and chicken for extra brightness. Serve immediately.
Notes & Tips
Nut alternatives: Almonds or pecans can be used instead of pistachios.
Extra crunch: Toast pistachios lightly in a dry skillet before chopping for more aroma.
Make it colorful: Add cherry tomatoes or red bell peppers to the zucchini for a vibrant plate.
Storage: Keeps in the fridge for 2–3 days; reheat gently to maintain crunch.
Nutrition information
Calories: 350–400 kcal
Protein: 32 g
Fat: 22 g
Carbohydrates: 8 g
Fiber: 2 g