It’s been a while since my last What’s for Dinner Wednesday post. That’s because we haven’t really been eating anything interesting lately. I was away last week, and the two weeks before that Mike was super busy with work and then recovering for a week. Needless to say we’ve been off our game a little bit.
But Mike is awesome and planned our meals for the week and went to the grocery store on Saturday (before I got home so we didn’t have to go on Sunday, bonus!). So, What’s for Dinner Wednesday is back!
Last night we had pistachio chicken, one of our favorite Abs Diet recipes.
This recipe is easy, filling, serves 4 so yields leftovers for lunch, and delicious.
Enjoy!
Baked pistachio chicken
from The Abs Diet Cookbook, commentary/notes by me
Prep time: 15-20 mins depending on how fast you can shell pistachios and beat some chicken
Cook time: 20 mins
Ingredients
- 1 tablespoon dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- salt and pepper
- 1 cup chopped pistachios (hint: use food processor)
- 1/2 cup whole grain bread crumbs (I used some italian seasoned ones we had in the cabinet and couldn’t taste the difference)
- 2 boneless skinless chicken breast halves
1. Preheat oven to 500°F. Coat a baking sheet with cooking spray.
2. Mix the mustard, oil, and honey in a shallow bowl; season with salt and pepper. Mix the pistachios and bread crumbs on a plate.
3. Place the chicken breasts between 2 sheets of wax paper and pound with a meat mallet to 1/2-inch thick. (A hammer or frying pan will work if you don’t have a meat mallet. Trust me, I tried both of these before registering for a meat mallet.)
4. Dip the chicken in the mustard mixture to coat and then in the crumbs. Place the chicken on the baking sheet.
5. Put the baking sheet in the preheated oven. Turn the heat down to 375°F. Bake for about 20 minutes, until the chicken is no longer pink inside.
Serves 4.
I’d love to know:
What recipes have you tried and enjoyed lately? Link up in the comments below! Mike and I love to make risotto and it’s a great meal to catch up over. Mike found this asparagus risotto recipe and got the ingredients for us to make it on Sunday when I got home. It was delicious.
