Pistachio-Crusted Chicken with Carrot Raita
A flavorful dish featuring tender chicken cutlets coated in crushed pistachios, served with a refreshing yogurt-based carrot raita. The combination of Greek yogurt, fresh cilantro, and aromatic spices creates a perfect balance of textures and tastes.
Ingredients
- •6 oz 2-percent-fat Greek yogurt
- •1 cup loosely packed cilantro leaves
- •1 clove garlic
- •2 tablespoons lemon juice
- •1 whole lemon
- •½ teaspoon ground cumin
- •½ teaspoon salt
- •2 medium carrots
- •4 piece chicken cutlets
- •¾ cup unsalted raw pistachios
- •2 teaspoons olive oil
Cooking Instructions
- 1.
Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
15 min
- 2.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
7 min
