Name: Pistachio Crusted Chicken with Lemon-Dill Carrots & Snap Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1.02 kg chicken breasts, boneless skinless; 3 eggs; 1 ½ lemons; 1 ½ cups pistachios, unsalted; 3 (227 g) pkg sugar snap peas; black pepper; dill, dried; extra virgin olive oil; paprika; salt

Pistachio Crusted Chicken with Lemon-Dill Carrots & Snap PeasPistachio Crusted Chicken with Lemon-Dill Carrots & Snap Peas — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

6 medium carrots

1.02 kg chicken breasts, boneless skinless

3 eggs

1 ½ lemons

1 ½ cups pistachios, unsalted

3 (227 g) pkg sugar snap peas

black pepper

dill, dried

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 220°C (425°F). Coat two baking sheet pans with a thin layer of oil and set aside.

Finely chop pistachios and place in a medium bowl. Add spices and stir to combine the coating.

Crack eggs into another medium bowl and beat with a whisk or fork.

Pat chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Working one by one, dip chicken cutlets into the egg, shake off excess, then dredge in the pistachio coating, pressing to adhere. Divide between the baking sheets.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until the chicken is golden and cooked through, 18-20 minutes.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel, trim, and slice carrots crosswise into thin rounds.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the carrots and snap peas; cook, stirring occasionally, until starting to soften, about 6 minutes.

Zest lemons into the pot and add spices; continue to cook, stirring occasionally, until veggies are fork-tender, 4 minutes more.

Meanwhile, cut lemons into wedges for serving.

To serve, divide chicken and veggies between plates. Squeeze lemon over the chicken and enjoy!

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