Salads
Fresh Pistachio Crusted Chicken & Barley Salad
Try this Pistachio Crusted Chicken with Barley Salad, a delicious and nutritious meal perfect for any season! With a crunchy pistachio coating, tender chicken pairs beautifully with a fresh barley salad featuring tomatoes, olives, and lemon. Follow Chef Healthy Henry for this easy, Mediterranean-ins
Ingredients
- Olive oil
- 2 cups water
- 1 cup barley
- 3/4 cup shelled pistachios
- 1/4 cup shelled pistachios chopped
- 1/2 cup panko breadcrumbs
- 2 tsp orange zest
- 1/2 tsp garlic powder
- 1 large egg white
- 1 tbls water
- 2 (8 ounce) boneless, skinless chicken breasts cut in half crosswise
- 1/2 tsp salt
- 2 tbls olive oil
- 1 cup cherry tomatoes, halved
- 1 cup castelvetrano olives halved
- 1 tablespoon white-wine vinegar
- 2 tbls fresh lemon
- 1/2 cup chopped fresh parsley
- Garnish with lemon wedge
Directions
- 1
Preheat oven to 450 degrees. Bring water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 20-25 minutes. Set aside.
- 2
Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish.
- 3
Whisk egg white and the remaining 1 tbls water in another shallow dish. Place chicken between 2 pieces of parchment paper. Pound with the smooth side of a meat mallet to an even 1/2-inch thickness.
- 4
Sprinkle the chicken with 1/4 teaspoon salt, coat with the egg mixture and dredge in the pistachio mixture, patting to adhere. Brush a baking sheet with olive oil then add the chicken.
- 5
Bake the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees about 15 minutes Heat oil in a large skillet over medium heat.
- 6
Add tomatoes, olives, lemon, and vinegar. Cook until the tomatoes just start to collapse, about 2-3 minutes. Remove from heat.
- 7
Add barley, 1/4 chopped pistachios, parsley and salt to the tomatoes.
