Pistachios and Baked Herb Chicken with Lemon Baby Greens
For the chicken:
4 (6-ounce) skinless, boneless chicken
breasts, pounded to ½-inch thickness
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
½ cup pistachios, roasted and lightly salted, roughly chopped
2 tablespoons chopped, fresh parsley
2 tablespoons chopped, fresh chives
1 clove garlic, chopped
2 tablespoons grated parmesan cheese
For the vinaigrette & salad:
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, smashed and finely chopped
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons avocado oil
6 cups baby lettuce
¼ cup pistachios, roasted and lightly salted, roughly chopped
1 lemon, cut into wedges for serving
- Preheat the oven to 400˚F and line a medium baking sheet with parchment paper. Place chicken on prepared pan and season with salt and pepper.
- Place the pistachios in a small food processor and process until mixture resembles wet sand, scraping down the sides of the bowl occasionally. Add the parsley, chives, garlic and parmesan cheese and pulse 10-12 times, until combined. Divide and spread mixture evenly over the top of each chicken breast. Bake for 15-18 minutes, until internal temperature reaches 165˚F.
- While chicken bakes, make the vinaigrette and salad. Combine the mustard, lemon zest, lemon juice, garlic, salt and pepper in a large mixing bowl. Whisk in oil. Remove and reserve 2 tablespoons of the dressing (to use later for serving). Add lettuce to the large mixing bowl and toss to combine.
- Divide salad among plates or bowls. Slice the chicken and place on top of the salad. Garnish with chopped pistachios and a drizzle of dressing. Serve with lemon wedge.