Pistachio chicken warms the heart….dinner without a plan

I’m really behind on my blogging here, but I’ve been super busy. As I’m cooking I’m capturing photos, but not remembering a lot of the details but here’s what I can remember and it’s totally worth whatever I can remember because it was yummy! That phrase a picture is worth a thousand words is my motto for cooking!

A few weeks ago, I got home from work and was having a friend over, feeling like cooking but unsure of what to make with no plan, when I remembered I had pistachios that could be an option and some chicken that was dethawing. Pistachio chicken was something I tried during the short time I was on the south beach diet eons ago… which really reminded me how to eat and how food affected my energy level. So I hunted around online and used a combination of a few recipes given what I had to work with and as usual played with what I had versus a recipe and created my own version.

After dethawing the chicken I quickly treated it (poking chicken with a fork on both sides) with the usual olive oil, sea salt and pepper and added lemon pepper for extra taste. Letting that sit, I had my friend join me in shelling pistachios. Once we were done and shelled about 2 cups, I added them to the food processor along with garlic powder and paprika, processing to chop them pretty finely. I didn’t want a powder, but I didn’t want that chunky feeling either.

Once processed to my liking, I took the mixture and coated the chicken on both sides several times ensuring no gaps, and then placed them on a small rack placed inside of a pan. I cooked at 425 for 20 min and monitored it, ensuring the pistachios didn’t burn and the chicken cooked evenly to the usual juicy result. Remembering I think it was around 30 minutes but one breast was significantly larger than the other so I pulled one and continued to cook the other a bit longer. Pistachios cooked perfectly onto the chicken.

For the green beans super simple trick I do often. Tjoes frozen green beans coated with olive oil, balsamic vinegar, sea salt and pepper. Microwave. 3 minutes. Toss to taste. That simple. And good.

The result looks like I put a lot more time into it than I did, and since I didn’t plan to make it until I got home from work that evening… this shows you how easy it is to make. Hence dinner without a plan. Have pistachios, and chicken? You have most of what you need.

Bonus that the two breast together made a heart…coincidence? I think not. And of course the dish goes great with red wine (your choice).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s