Prep Time: 15 min Cook Time: 20–22 min Total Time: 35–40 min
Servings: 4
Ingredients
Chicken
4 boneless skinless chicken breasts, pounded to ¾-inch
½ cup shelled pistachios, very finely chopped (or pulsed)
¼ cup whole-wheat breadcrumbs (or gluten-free panko)
1 tsp lemon zest
½ tsp dried thyme
½ tsp garlic powder
¾ tsp kosher salt, ¼ tsp black pepper
1 tbsp olive oil (for the crust mixture)
1 tbsp Dijon mustard (for brushing the chicken)
Roasted Carrots
1 lb carrots, peeled and cut into batons
1 tbsp olive oil
½ tsp honey or maple (optional gloss)
Pinch salt & pepper
Garlicky Spinach
10 oz baby spinach
1 tbsp olive oil
1 clove garlic, thinly sliced
Pinch salt & squeeze of lemon
Directions
1. Heat oven to 400°F (205°C). Line a large sheet pan with parchment.
2. Start carrots: Toss carrot batons with olive oil, salt, pepper (and honey/maple if using). Spread on half the sheet pan and roast 10 minutes while you prep the chicken.
3. Make the crust: In a bowl, mix chopped pistachios, breadcrumbs, lemon zest, thyme, garlic powder, salt, pepper, and 1 tbsp olive oil.
4. Coat chicken: Pat chicken dry. Brush tops lightly with Dijon. Press pistachio mixture onto the top of each breast to form an even crust.
5. Bake chicken: Pull the pan, place chicken on the empty half. Return to oven and bake 12–14 minutes, until the chicken reaches 165°F/74°C and carrots are tender with golden edges. (Broil 1–2 minutes if you want deeper crust color—watch closely.)
6. Sauté spinach: In the last 5 minutes, heat 1 tbsp olive oil in a wide skillet over medium. Bloom garlic 30 seconds. Add spinach; toss until just wilted, 1–2 minutes. Season with a pinch of salt and a squeeze of lemon.
7. Serve: Plate a breast with a handful of roasted carrots and garlicky spinach. Finish with extra lemon zest or a drizzle of olive oil if you like.