Spiced Pistachio-Crusted Chicken and Glazed Carrots
Nutrition Score per serving
Nutrition score per serving (6 oz. chicken
|For the Chicken|
|1⁄2||c||unsalted, shelled pistachios|
|3||T||black sesame seeds|
|1 1⁄2||t||ground cumin|
|Salt and freshly ground|
|4||boneless chicken breast halves (about 6 ounces each), skin removed|
|For the Carrots|
|1 1⁄2||T||olive oil|
|6||carrots, sliced 1/4 inch thick on the diagonal|
|Salt and freshly ground black pepper|
|2||T||chopped fresh cilantro|
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.
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. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part.
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.