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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Based on 4 servings.

Per serving:

Calories 405
Total Fat 23g
Saturated Fat 4g
Cholesterol 110mg
Sodium 550mg
Carbohydrates 9g
Dietary Fiber 3g
Protein 43g