After coming home from a tiring work, gluten-free cooking might be such a chore and a pain in the neck for you. More often than not, you would want something quick and easy. In this day and age, it’s a nice feeling when all you have to do is just sit down to good and healthy meal. This particular recipe doesn’t only taste good, but you probably have all the ingredients in your kitchen already. Plus, it is healthy, quick, and absolutely gluten-free!
Pistachios add up to the stunning flavor and texture of this recipe and provide many different nutritional benefits as well. Pistachios are known to contain a significant amount of antioxidant properties and they could also lessen your chances of getting a heart disease. Knowing all this information will make you all the more eager to whip up this dish. You don’t only satisfy your palate, you also give your body some nutrients it requires to stay at its tip top condition!
Pistachio Crusted Quick Greek Chicken
Ingredients
4 tablespoons olive oil, use divided
1 small onion, finely chopped
3 cloves garlic, minced
1 – 10 ounce package frozen spinach, thawed
Kosher salt and black pepper
1 teaspoon dried oregano
1 lemon, juice and zest finely grated
4 ounces feta cheese, crumbled (omit for dairy free)
4 boneless, skinless chicken breasts
¾ cup pistachios, chopped
1 pint cherry or grape tomatoes, halved
Directions
Preheat oven to 425 degrees.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 teaspoon salt, ½ teaspoon pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool whole preparing the chicken.
Butterfly the chicken breasts by laying each one flat on a cutting board, placing one hand on top and with the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Open up the chicken breast like a book.
Add the feta (if you are using it) to the spinach and stir to combine. Stuff each chicken breast with one fourth of the stuffing, letting it overflow at the edges. Drizzle 1 tablespoon of olive oil in a rimmed baking dish and place the stuffed breasts on the baking dish, squeeze the lemon juice over and top with the chopped pistachios. Top the pistachios with a good pinch of salt and pepper and drizzle with 1 tablespoon of olive oil.
Place the halved tomatoes on the other baking dish and drizzle with the remaining tablespoon of olive oil, add 1 teaspoon salt and ½ teaspoon pepper. Toss to coat.
Put both baking dishes in the oven and roast for 20 minutes or until the juices of the chicken run clear. Top the chicken breasts with the roasted tomatoes.
4 gluten-free servings.
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