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Pistachio crusted chicken

This pistachio crusted chicken is served over cilantro cauliflower rice with a spicy lime yogurt sauce for an easy, low carb healthy, weeknight dinner!

Course Dinner
Cuisine American
Keyword chicken recipes, healthy chicken recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Calories 409 kcal
Author Taylor

Ingredients

For the chicken

For the cauliflower rice

  • 4 Cups Cauliflower, cut into bite sized pieces
  • 1/2 Cup Cilantro, roughly chopped (extra for garnish)
  • Salt/pepper, to taste
  • Fresh lime juice, to taste

For the sauce

Instructions

  1. Preheat your oven to 425 degrees and place a
    small cooling rack on top of a large baking sheet. Set aside.

  2. In a small food processor, grind the pistachios and a pinch of
    salt until the pistachios are broken down, but are still a little chunky. This
    keeps the chicken crunchy. Pour the pistachios into a shallow plate with edges.
    Place the egg white into a medium bowl.

  3. Pat the chicken dry and place into the egg whites, shaking off
    any excess. Then, place into the pistachios and gently roll around until the
    whole chicken is covered, lightly pressing to adhere the nuts to the chicken.
    Place onto the rack and bake until the chicken is no longer pink inside, and
    the outside is golden brown and crunchy, about 12-15 minutes.

  4. While the chicken cooks, place the cauliflower
    into a large food processor and process until it looks like rice

  5. Place the cauliflower rice into a large bowl and microwave until
    soft, about 3-4 minutes. Toss with the cilantro and season to taste with salt
    pepper and fresh lime juice. Set aside

  6. Whisk all the sauce ingredients together in a
    small bowl and serve over top of cauliflower rice and chicken.

  7. Garnish with cilantro and DEVOUR

Recipe Notes

*We like our food spicy, so if you are sensitive to heat you may need to use less (or none!) cayenne. So adjust to taste.