Ingredients
For The Chicken:
- 1/2 cup roasted pistachios
- Salt
- 1 large egg white lightly beaten
- 8 ounces chicken 2 small breasts
For The Cauliflower Rice:
- 4 cups cauliflower cut into bite-size pieces
- 1/2 cup cilantro roughly chopped, plus more for garnish
- Salt and pepper to taste
- Fresh lime juice to taste
For The Sauce:
- 1/2 cup plain nonfat Greek yogurt
- 1/2 teaspoon ground coriander
- Juice of half a lime
- 1/8 teaspoon cayenne pepper optional
- Pinch of salt
Instructions
- Preheat your oven to 425°F and place a small cooling rack on top of a large baking sheet. Set aside.
- 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 helps keep the chicken crunchy). Place the pistachios onto a shallow plate with edges. Place the egg white into a medium bowl.
- Pat the chicken dry and place into the egg white, shaking off any excess. Then, place into the pistachios and gently roll around until the whole chicken breast is covered, lightly pressing to adhere. Place onto the wire rack and bake until the chicken is no longer pink inside and the outside is golden brown and crunchy, about 12-15 minutes.
- While the chicken cooks, place the cauliflower into a large food processor and process until it looks like rice.
- 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
- Whisk all the sauce ingredients together in a small bowl and drizzle over the cauliflower rice and chicken.
- Garnish with cilantro and DEVOUR.
