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Pistachio Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 25 min
  • $$
Gatheredtable
adapted from The Gltuen-Free and Almond Flour Cookbook, Elana Amsterdam

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon sea salt
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2 1/4 cups shelled pistachios, finely chopped.

Directions

Prep: 1. Preheat oven to 425. Grease a baking dish. 2. Finely dice pistachios in a food processor or coffee grinder (or finely chop by hand). Make: 1. Get out three shallow bowls. 2. Bowl #1 - Combine the almond flour, arrowroot powder and salt. 3. Bowl #2 - Whisk together the eggs and mustard. 3. Bowl #3 - Add finely chopped pistachios. 4. Coat the chicken in the flour mixture, then eggs, and finally the pistachios. 5. Place on the prepared baking sheet and bake for 10 minutes, or until the chicken is cooked through.

Notes

If you can find them definitely buy pre-shelled pistachios. If you prefer you can also use all-purpose flour, a gluten-free flour blend, or cornstarch in place of the arrowroot powder.

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