Description
This healthy pistachio chicken recipe is a quick and easy dinner made with just 5 ingredients. It’s gluten-free, keto, paleo-friendly, and packed with flavor and crunch!
Ingredients
2 pounds chicken breasts, cut into strips (or chicken tenderloins)
Pure olive or avocado oil cooking spray
½ teaspoon fine sea salt
¼ teaspoon black pepper
8 ounces pistachios, roasted, salted, shelled (about 2 cups)
Instructions
Preheat oven to 425°F.
Grease two large baking sheets and set aside.
Pulse pistachios in a food processor or high-powered blender until coarse crumbs form. Transfer to a shallow bowl.
Place chicken in a bowl, coat with cooking spray or oil, and season with salt and pepper. Toss to combine.
Coat each chicken strip in the pistachio crumbs and place on prepared baking sheets.
Spray the tops with oil to seal the coating.
Optional: Cover and refrigerate for 30–60 minutes before baking, or up to 3 hours in advance.
Bake for 12–15 minutes, or until internal temperature reaches 160°F.
Serve immediately.
Notes
Chicken Options: Chicken tenders work great if you want to skip slicing, though tendons may affect texture.
Oil Alternatives: Use regular avocado or olive oil if preferred, or canola spray.
Pistachios: Unsalted pistachios can be used, but increase salt as needed.
Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 1 month. Reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
