Best Lemon Pistachio Chicken Recipes

PISTACHIO LEMON CHICKEN

Steps:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.

BAKED MOROCCAN CHICKEN WITH PISTACHIO LEMON COUSCOUS

Steps:

• Wash and well trim the chicken pieces of excess fat and skin. Pat dry with paper towels.
• Mix together the cinnamon, coriander seed, cardamom, turmeric, cumin, paprika, garlic powder, olive oil, salt and pepper into a paste.
• Rub the paste all over the chicken pieces. Cover and store in the fridge until ready to roast.
• Preheat oven to 400 degrees F. Place the chicken pieces on a wire rack on a baking sheet and bake for 45-55 minutes or until the chicken pieces are completely cooked. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving. Serve with Pistachio Lemon Couscous.
• In a medium saucepan, sauté together the olive oil, garlic and ginger root over medium heat for only a minute.
• Add the chicken stock. Bring to a boil before adding the instant couscous.
• Remove from heat. Cover and let stand for 10 minutes before adding the raisins, lemon juice, lemon zest and pistachios
• Toss together well before serving. Garnish with additional toasted pistachios and chopped green onion.

LEMON HONEY PISTACHIO CHICKEN WITH APRICOT RICE

Steps:

• Preheat oven to 350 degrees. In a small mixing bowl combine the lemon juice, pistachios and honey and mix together.
• Season the chicken breast with salt and pepper. Sear the chicken in a saute pan over the medium heat until golden brown on both sides.
• Add the lemon honey pistachio mixture onto the tops of the chicken. Place in the oven and cook for 15 minutes.
• In a heavy bottom pot with a lid, melt the butter over medium low heat. Add the onions and orzo and cook until golden brown, or until the orzo smells nutty.
• Add the rice and stir to coat with onions and orzo, add the stock, orange zest, saffron, dried apricots, raisins and season with salt.
• Bring the rice mixture to a boil. Stir once and cover with the lid. Bake in the oven for 15 minutes.
• Remove from the oven and rest on the stove top for 10 minutes with the lid on. Add the chopped scallions and fluff into the rice using a fork.
• To serve, spoon the apricot rice onto a plate and top with the lemon honey pistachio chicken.

SLICED LEMON-PISTACHIO CHICKEN OVER GREENS

Steps:

• Preparation Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside. Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

SLICED LEMON PISTACHIO CHICKEN OVER GREENS

Steps:

• Combine cornflakes, pistachios, rind, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Brush the chicken breasts with honey. Dredge the chicken in crumb mixture.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 5 minutes on each side or until done. Cut chicken into 1/2 inch strips; set aside.
• Place salad greens in a large bowl. Combine 1/4 teaspoons salt, 1/4 teaspoons pepper, juice and oil, drizzle over salad greens, tossing gently to coat.
• Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

LEMON-PISTACHIO CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 10 to 15 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with any remaining pan juices, nuts and lemon slices.1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 85mg Sodium 160mg Carbohydrate 3g (Dietary Fiber 1g) Protein 32g% Daily Value: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 8%Diet Exchanges: 4 Lean Meat*To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.Betty's TipHot cooked rice and cooked baby-cut carrots or broccoli are the perfect accompaniments for this lemony nutty chicken.