Pistachio Breaded Chicken (With Wild Rice and Carrots)

 

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Pistachio Breaded Chicken (With Wild Rice and Carrots) is a great way to fill up, eat healthy, and enjoy delicious flavors.

I came up with the idea for this dish when my friend Cassie wanted to cook a meal, aspiring to eat healthy and cook fresh. We used on-hand ingredients and came up with this meal. My wife gave me two thumbs up, so I figured this would be a good one to share on the website =)

This recipe is a Wassell original!


Ingredients:

  • 3 cups water
  • 1 cup wild rice, rinsed
  • 2 Tbsp butter
  • salt
  • pepper
  • 4 chicken thighs
  • honey
  • 2/3 cup pistachios
  • 2/3 cup panko
  • 6 carrots, sliced
  • lime juice (from 1/2 lime)
  • 4 lime wedges (from 1/2 lime)

Equipment:

  • mesh strainer
  • medium sauce pot
  • small mixing bowl
  • medium-sized baking dish
  • small frying pan

Application:

  1. Preheat oven to 400 F.
  2. Rinse the wild rice in a mesh strainer. In a medium sauce pot, boil water over high heat. Add wild rice, 1 Tbsp butter, and some salt. Reduce heat to a simmer and cover. Follow package instructions for the time to cook. Mine took a little over 1 hour.
  3. Add salt and pepper to your chicken thighs, both sides. Add enough honey to coat, both sides. Grind your pistachios in a food processor (or put them in a plastic bag and smash them). Mix the pistachios with panko in a small mixing bowl. Add the chicken to the bowl, one by one, and coat both sides.
  4. Place the chicken thighs on a medium-sized baking dish. Bake for 30-40 min. Use a meat thermometer to determine when it’s done cooking (internal temperature of 165 F).
  5. In a small frying pan over medium-high heat, add 1 Tbsp butter. Melt the butter then add the carrots. Add some salt and pepper. Cook for about 5-7 min until desired firmness.
  6. Serve chicken over wild rice with carrots on the side. Squeeze lime juice over the chicken. Garnish with a lime wedge.

Enjoy!

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