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Easy Recipes

Wonderful Pistachios Coconut-Crusted Chicken

Try coating chicken tenders with pistachios instead of breading for a boost of plant protein and fiber. The outside is crunchy and crisp, while the inside stays tender and juicy.

  • Cook time
    25mins
  • Total time
    35mins
  • Calories*


    440


  • Serves
    4

Pistachios, Chicken, Thyme, Rosemary, Coconut Flour, Eggs, Weekday Dinners, Finger Foods

Ingredients

  • 1 cup Wonderful Pistachios No Shells Roasted & Salted
  • 1 lb. chicken tenders
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 cup coconut flour
  • 1/4 teaspoon freshly ground black pepper
  • 2 eggs

Method

  1. Preheat oven to 350°F and set aside baking sheet.
  2. In a blender, pulse Wonderful Pistachios a few times, until ground into a coarse powder. Add the Parmesan cheese, thyme, and rosemary and pulse again until it is finely chopped. Transfer the mixture to a plate.
  3. In a bowl, mix the coconut flour, salt, and pepper. In another bowl, beat the eggs.
  4. Dip the chicken tenders in the flour and roll to coat. Dip the chicken in the eggs, shaking off any excess. Roll in the pistachio-Parmesan mixture and place on the baking sheet. Repeat with all the chicken.
  5. Bake for 20 to 25 minutes, flipping once about halfway through, until browned and cooked through.

In this recipe

Roasted & Salted (No Shells) image
No Shells

Roasted & Salted

For a good source of plant protein without any of the work, grab a bag of No Shells. Get Snackin’ TM.

Learn more

Nutrition

  • Serving size: 195g
  • Calories per serving: 440
  • Total Fat 23g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 165mg
  • Sodium 430mg
  • Total Carbohydrate 19g
  • Dietary Fiber 9g
  • Total Sugars 5g
  • Includes 2g Added Sugars
  • Protein 41g
  • Vitamin D 1mcg
  • Calcium 138mg
  • Iron 4g
  • Potassium 370mg

Dietary needs

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