
Pistachio Crusted Chicken with Green Zoodles and Kale
Ingredients
For the chicken:
- 1 pound boneless skinless chicken breasts cut into strips
- Kosher salt and freshly cracked pepper
- 1 teaspoon oregano flakes
- ¾ cup pistachios finely ground
- 2 tablespoons olive oil divided
For the vegetable saute:
- 6 cups of washed and chopped kale
- 3 large zucchini spiralized
- 1 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken strips with salt and pepper. Mix the ground pistachios with the oregano in a shallow dish. Dredge the chicken strips in the pistachio breading and saute in 1 tablespoon olive oil in a skillet over medium heat; about 2-3 minutes per side.
- Place the chicken on a baking sheet and bake for 15-20 minutes or until cooked through.
- While the chicken bakes, add the kale and remaining 1 tablespoon of olive oil to your skillet. Saute the kale for about 3 minutes or until it has started to wilt. Add in the zucchini noodles, red pepper flakes, garlic powder, and lemon juice and toss to combine. Cook, stirring frequently, for about 3 minutes or until zucchini noodles soften. Season to taste with salt and pepper.
- Serve the chicken strips over the kale and zucchini noodle saute. Leftovers are good cold the next day!
Notes
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