Pistachio Crusted Chicken with Greek Salad
Ready in 35 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 17, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 17, 2019.
Ingredients
Salad
- 1 pack bulgur wheat
- ½ tomato, diced 2cm
- ½ Lebanese cucumber, diced 2cm
- 1 radish, diced 2cm
- 1 baby onion, thinly sliced
- ¼ pack Kalamata olives, roughly chopped
- 1-2 handfuls baby spinach
Dressing
- ½ bunch parsley, chopped
- 1 Tbsp sundried tomato dressing
- 2 Tbsp yoghurt
Chicken
- 1 pack lean chicken breast steak
- 1 pack pistachio nut mix
- 1 pack chicken spice mix
- ½ tsp mustard
To Serve
- Reserved dressing
- 2 tsp feta cheese
Steps
-
Preheat oven to 220ºC. Bring a half full kettle to the boil.
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Serve salad topped with chicken. Drizzle over reserved dressing and crumble over feta.
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Cook bulgur. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well.
-
Prep dressing. Whisk together all dressing ingredients in a large bowl. Remove 1 Tbsp dressing from bowl and reserve for serving.
-
Prep salad veggies. Add to bowl with dressing.
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Prep chicken. Pat chicken dry, season and place on a lined oven tray. Brush with mustard.
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Mix pistachio nut mix and chicken spice mix together in a bowl then sprinkle evenly over chicken, pressing down firmly.
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Cook chicken. Bake for 6-8 minutes, or until cooked through.
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Assemble salad. Add bulgur to bowl with salad and dressing. Toss to combine and season.
-
Slice chicken.
Nutritional Information
Energy |
1877 kj 449 kcal |
---|---|
Protein | 41.6g |
Carbohydrate | 31.1g |
Fat | 15.8g |