Pistachio Crusted Chicken with Green Zoodles and Kale
Pistachio crusted chicken breasts are served atop and crisp and flavorful saute of kale and spiralized zucchini noodles. Perfect for a spring green-themed dinner or a healthy St. Paddy's Day option!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Keyword: Pistachio crusted chicken
Servings: 4servings
Calories: 507kcal
Ingredients
For the chicken:
1poundboneless skinless chicken breastscut into strips
Kosher salt and freshly cracked pepper
1teaspoonoregano flakes
¾cuppistachiosfinely ground
2tablespoonsolive oildivided
For the vegetable saute:
6cupsof washed and chopped kale
3large zucchinispiralized
1teaspoonsred pepper flakes
2teaspoonsgarlic powder
2tablespoonsfreshly 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
Nutrition information per serving: Calories 507, Total Fat 26.7g, Saturated Fat 4.8g, Cholesterol 101mg, Sodium 458mg, Potassium 1693mg, Total Carbohydrates 27.2g, Dietary Fiber 7.2g, Sugars 6.6g, Protein 44.1g