Spiced Pistachio-Crusted Chicken and Glazed Carrots
Spiced Pistachio-Crusted Chicken and Glazed Carrots

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 2 hours
  • Prep: 20 minutes
  • Cook: 50 Minutes

Nutrition Facts

Amount per serving:
Total Calories: 584kcal (29%)
  • 482mg (20%) Sodium
  • 30g Carbs
  • 6g Fiber
  • 33g (51%) Fat
  • 7g (35%) Saturated Fat
  • 14g Sugars
  • 43g Protein
  • 160mg (16%) Calcium
  • 5mg (27%) Iron
584kcal (29%)482mg (20%)30g6g33g (51%)14g43g7g (35%)
Try this healthier twist on fried chicken.


  • Cooking spray
  • 1/2 cup unsalted, shelled pistachios
  • 3 tablespoons black sesame seeds
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup flour
  • Salt and freshly ground black pepper
  • 4 boneless chicken breast halves (about 6 ounces each), skin removed
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 6 carrots, sliced 1/4 inch thick on the diagonal
  • Salt and freshly ground black pepper
  • 1/3 cup orange juice
  • 1 1/2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro



1. Preheat oven to 400°F and coat a foil-lined baking sheet with cooking spray. Finely chop pistachios in a food processor or by hand. Transfer to a shallow bowl and stir together with sesame seeds, coriander, and cumin. In another shallow bowl, beat egg and water together. Add flour to a third bowl and season with salt and pepper. 2. Dip a piece of chicken in the flour and shake off excess; quickly dip in egg mixture, then pistachio mixture, turning to coat both sides. Transfer to baking sheet and repeat with remaining chicken. 3. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part. 4. While chicken cooks, prepare the carrots. Heat oil in a skillet over medium. Add cumin seeds and cook until fragrant. Add carrots and toss to coat with oil; season with salt and pepper. Add orange juice, cover, and cook for 8 minutes, stirring occasionally. Reduce heat to medium-low and stir in honey. Continue cooking, uncovered, for 4 to 5 minutes more or until liquid evaporates and carrots are tender. Divide chicken and carrots among 4 plates, sprinkle with cilantro, and serve.
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