Pistachio and Pecan Crusted Chicken with Sweet and Savory Quinoa

I wanted to make Pistachio crusted chicken tenders but we didn’t have shelled Pistachios at my house so after about 10 minutes of cracking the nuts I gave up and decided to use the package of chopped pecans combined with the Pistachios I had already shelled, mixed with some ground flax-seed to add a “breading” type consistency, it turned out great!  I soaked the chicken tenders in buttermilk for about 2 hours before breading them, which helped the nut mixture to stick to the tenderlion, and also made the chicken very tender.  I also added a few shakes of red pepper flakes to the “breading” to give it a little kick.  (but I only did this on half because I knew my six year old would taste the hint of spice and decide it was “TOOOO Spicy”) With the Chicken I created a delicious and very flavorful quinoa (of course!)

Pistachio Crusted Chicken with Quinoa

Pistachio and Pecan Crusted Chicken

3/4 Cup Pistachios (buy them shelled)
3/4 Cup Chopped Pecans
1/2 Cup Ground Flaxseed
2 lbs Organic Chicken Tenderloins
2 cups Buttermilk
1 tsp Red Pepper Flakes
1/4 cup Honey Mustard
1 tsp Salt
1 tsp pepper
Directions
Put the chicken tenders in a large container with a lid, sprinkle with salt and pepper and pour the buttermilk over the chicken tenders. Soak for at least 2 hours, you could soak overnight. Preheat your oven to 375 degrees. Put the nuts in a food processorand chop until very fine. In a flat bowl that you can easily dredge the chicken, put the chopped nuts, ground flaxseed, a pinch of salt and pepper, and optional red pepper flakes. Put the honey mustard in a small bowl (or just squirt it on the chicken like I did). With a fork remove one chicken strip place it on a clean plate and spread or squirt a small amount of honey mustard on each side then place in the nut mixture and coat on each side. Put the chicken in a pan that you have lined wtih foil and sprayed with nonstick cooking spray. Repeat with the remaining chicken breasts. Place in the heated oven and cook for 20 minutes or until chicken is no longer pink in the center.

Sweet and Savory Quinoa
1/4 cup Chopped Pistachios
1/4 cup Chopped Pecans
2 tbsp Seasame Seed
1/4 – 1/2 cup Feta Cheese
1 apple cut into very small bites
1 pear cut into very small bites
1/4 cup Pomegranate Perils (optional, you can’t always find these year round)
1/4 cup diced red onion (optional, some people don’t love red onion raw)
1/4 Cup Diced Flat Leaf Parsley
1 Cup Uncooked Quinoa
2 Cups Chicken Vegetables

Creamy Pomegranate Dressing
1 Cup Low Fat Natural Greek Yogurt
1/4 Cup Sweet Red Chili Sauce
3 tbsp Pomegranate Juice
2 Tbsp Lowfat Mayo
1 Tbsp Honey
1 Tbsp Lemon Juice
Pinch of Salt
Pinch of Pepper

Directions:
Pour the Quinoa and Chicken Broth in a small sauce pan and bring to a boil, reduce and simmer until all liquid is absorbed. Meanwhile chop the apple, pear, nuts, parsley and add to a large bowl with all other ingredients. In a small bowl mix together the Dressing. Let the Quinoa cool and then add it to the nut/fruit mixture. Pour the Dressing over the top (use only enough to lightly coat the quinoa mixure, or as much as you would like) if you use it all your quinoa will be very creamy. I use about 1/2 and save the rest for salads.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s