NUTRITION
With Springtime upon us, it’s almost time for grilling season. But until then, here is a quick and tasty chicken recipe that you can make inside while you stay dry. My sisters and I stumbled upon this recipe years ago in one of our mother’s cooking magazines and have been hooked since. I hope you enjoy!
Ingredients
• 2 CHICKEN BREASTS, POUNDED THIN
• 1 CUP OF CHOPPED PISTACHIOS
• ½ CUP OF BREADCRUMBS
• 1 TABLESPOON OF DIJON MUSTARD
• 3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
• 2 TABLESPOONS OF HONEY
• SPRINKE OF SALT AND PEPPER
• 2 LARGE BROCCOLI FLORETS
• 1 TEASPOON GARLIC POWDER
Steps:
1. Preheat the oven to 500◦ F.
2. Lightly coat a baking sheet with your choice of cooking spray
3. In a medium size bowl, combine the honey, 2 tbsp olive oil, Dijon mustard, salt, and pepper.
4. Using a food processor, chop up the pistachios. They do not need to be finely crushed.
5. On a plate, combine the chopped pistachios and breadcrumbs.
6. Dip the chicken breasts first in the honey/oil/mustard mixture to coat, then dip in the plate to coat with the breadcrumbs and pistachios. Place your chicken on one half of your baking sheet
7. In a medium size bowl, break your large broccoli florets into smaller pieces. Combine with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, salt, and pepper
8. Spread your broccoli out onto the 2nd half of your baking sheet.
9. Turn your oven down to 375◦ F and place your baking sheet in the oven. Bake the chicken and broccoli for 20 minutes, until your chicken is no longer pink in the middle and your broccoli has a nice crispy texture to it.
10. Serve with your choice of another side such as sweet potatoes or brown rice. Enjoy!
