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Grown-up Version - Chicken With Attitude (part 1) - Quick and Crunchy Pistachio Chicken Strips

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Craving something a little different for dinner? Try this grown-up version of one of your childhood favorites. Packing a huge dose of protein and beneficial fats, they’re a lot healthier than their drive-thru counterparts, but just as fast.

Quick and Crunchy Pistachio Chicken Strips

Ingredients

·         2 medium boneless, skinless chicken breasts

·         2 tbsp whole grain Dijon mustard

·         2 tbsp honey

·         1 tbsp canola oil

·         1 cup unsalted pistachios (shelled) (Save time by shelling and finely chopping pistachios the night before)

·         3 tbsp whole-grain breadcrumbs

·         1 tap ground flaxseed

·         Ground pepper to taste

Dipping sauce (optional)

·         2 tbsp Dijon mustard

·         2 tbsp honey

Recipe

·         Pre-heat oven to 350°F. Line a baking sheet with parchment paper and set aside.

·         In a small bowl, stir together the mustard, honey and oil.

·         Finely chop pistachios if whole, or pulse in a food processor. On a plate or in a shallow dish, combine pistachios, breadcrumbs, flax and pepper. Mix well.

·         Slice chicken into 1-inch strips (3 strips per breast). Dip each chicken slice in mustard mixture until lightly coated, then roll each slice through pistachio mixture until covered on all sides. Place each strip onto the baking sheet.

·         Bake chicken strips for 20 minutes, until chicken is no longer pink and the outsides turn golden brown.

·         Meanwhile, mix mustard and honey for dipping sauce if desired. Then, toss together a simple garden salad with seasonal vegetables, or a side dish of your choice. For a fresh summer salad idea, see the adjacent recipe.

·         Remove chicken from oven, and serve with dipping sauce and salad.

Nutrients per serving: (2 chicken strips): Calories: 498, Fat: 30 g, Carbohydrates: 25 g, Fiber: 5 g, Protein: 35 g

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Quick and Crunchy Pistachio Chicken Strips

 

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