Pistachio-Crusted Chicken Breast with Roasted Asparagus and Tomatoes
A thin layer of mustard holds the pistachio crumbs on the breast, and they toast in the oven into a green, fragrant crust while the chicken stays juicy. The asparagus and tomatoes roast in the same pan.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Place each breast between two sheets of plastic wrap and pound with a meat mallet to an even thickness of 2 cm.
⚙ Pound to an even thicknessMeat malletPlastic wrap
💡A breast of even thickness roasts evenly: the thin end doesn't dry out before the thick end is done.
💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
3
Grind the pistachios, breadcrumbs, garlic, parsley and lemon zest in a food processor to a coarse crumb, not a powder.
⚙ Grinding in a Food ProcessorFood processor
💡Grind to a coarse crumb, not a powder: the pieces of nut are what make the crust crisp, and a powder turns oily and dense.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
4
Add half the olive oil and half the salt to the crumb and mix with your fingers.
Bowl
5
Season the chicken with the rest of the salt and the black pepper and spread a thin layer of mustard over the top.
💡The mustard is the crust's glue: a thin layer holds the crumb on the chicken, and a thick layer makes it soggy.
6
Place the chicken in a lined baking pan and press the crumb on top, until an even crust forms.
Baking panParchment paper
7
Trim the tough ends of the asparagus, then arrange the asparagus and cherry tomatoes around it and drizzle them with the rest of the olive oil.
8
Roast the chicken in a hot oven (200°C / 390°F) 18–22 minutes, until the crust is golden and a thermometer in the thickest part reads 68°C (155°F).
⚙ Oven roastingOvenBaking panMeat thermometer
9
Take it out and let the chicken rest for 5 minutes before slicing.
513calories
51 gprotein
12 gcarbs
28 gfat
● protein 40%● carbs 10%● fat 50%
Per serving (323 g), of 4 servings
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Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
Meat thermometer· Also works: Knife (Cut and check color/juices) · Toothpick (Test with a toothpick)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
