Pistachio Crusted Chicken with Greek Salad
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
Ingredients
SALAD
- 150g bulgur wheat
- 1 tomato, diced 1-2cm
- ½ telegraph cucumber, diced 1-2cm
- ½ pack radishes, diced 1-2cm
- ¼-½ red onion, thinly sliced
- ½ packet Kalamata olives, roughly chopped
- 1/3 bag baby spinach
DRESSING
- 3 Tbsp parsley, chopped
- 2 Tbsp sundried tomato dressing
- 150g yoghurt
CHICKEN
- 550g lean chicken breast steaks
- 40g pistachio nut mix
- 1 Tbsp chicken spice mix
- ½-1 tsp mustard
TO SERVE
- Reserved dressing
- 1-2 Tbsp feta cheese
Steps
-
Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a full kettle to the boil.
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Cook bulgur. Add to a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain through a sieve.
-
Prep parsley & make dressing. Whisk parsley, sundried tomato dressing and yoghurt together in a large bowl. Remove ¼ cup from bowl and reserve for serving.
-
Prep salad veggies. Add tomato, cucumber, radishes, onion, olives and spinach to bowl with dressing.
-
Prep & cook chicken. Pat chicken dry and season. Add pistachio nut mix and chicken spice mix to a small bowl and stir to combine.
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Place chicken on prepared tray, brush with mustard and sprinkle pistachio mix evenly over, pressing down firmly. Bake for 6-8 minutes, or until cooked through. Set aside to rest before slicing.
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Assemble salad. Add bulgur to bowl with salad. Toss to combine and season.
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To serve, divide salad between plates. Place chicken on top, drizzle over reserved dressing and crumble over feta.
Nutritional Information
Energy |
1878 kj 449 kcal |
---|---|
Protein | 40.3g |
Carbohydrate | 34.0g |
Fat | 14.9g |