Pistachio-Crusted Chicken with Orange Sauce

Chicken thighs contain more energy-supporting iron than chicken breasts, and they’re juicier and more flavorful. Here they work perfectly with sweet-savory pistachios and a rich citrus sauce.
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Pistachio-Crusted Chicken with Orange Sauce recipe

Pistachio-Crusted Chicken with Orange Sauce

  • Duration
  • Prep Time
  • 4Servings

Ingredients

SAUCE

  • 1 large orange, zested and juiced
  • ⅓ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp avocado oil
  • ½ tsp ground turmeric
  • Pinch sea salt

CHICKEN

  • 1½ cups shelled raw pistachios
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • ¼ tsp + pinch sea salt, divided
  • ½ tsp ground black pepper, divided
  • 1 large egg
  • 4 5-oz boneless, skinless chicken thighs, pounded to thin cutlets
  • 1 head broccoli, cut into florets
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil

Preparation

1. Preheat oven to 350°F. Line a baking sheet with foil and place a wire rack over foil. Line a second baking sheet with foil and coat with nonstick spray.

2. In a blender or food processor, place sauce ingredients and blend until smooth; set aside.

3. In a food processor, place pistachios, cumin, chile powder and ¼ tsp each salt and pepper; pulse until pistachios are finely chopped, then spread on a plate. In a shallow bowl, whisk egg.

4. Dip each chicken thigh first into egg and then into pistachio mixture, pressing to coat both sides; place on prepared rack over first baking sheet. Repeat with remaining chicken.

5. In a large bowl, toss broccoli with garlic and oil; season with remaining ¼ tsp pepper and pinch salt. Spread broccoli on second baking sheet. Place both baking sheets in oven and roast 25 minutes. Serve chicken and broccoli with orange sauce. (TIP: If using our Meal Plan, store components separately. Heat chicken and bring sauce to room temperature before eating.)

Nutrition Information

  • Serving Size: 1 chicken cutlet, 1 cup broccoli, 2 tbsp sauce
  • Calories: 704
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 201 mg
  • Fat Content: 50 g
  • Fiber Content: 8 g
  • Protein Content: 46 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 369 mg
  • Sugar Content: 7 g