Lemon & Pistachio Crusted Chicken

Name: Lupin & Pistachio Crusted Chicken (or Salmon)
Ingredients: 2 Chicken Breasts (sliced in half horizontally) (or salmon fillets); ½ cup Lupin Flakes; ½ cup Pistachios (shelled); Zest of 1 lemon; 1 tbsp Fresh Parsley (chopped); 1 tbsp Fresh Thyme Leaves; Salt and Pepper ( to taste); 1 tbsp Greek Yoghurt (or Dijon mustard to help coating stick)

Dinner

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Lupin & Pistachio Crusted Chicken (or Salmon)

Recipe by - Anna Van Dyken

A show-stopping main — crunchy, golden, and bursting with festive flavour.

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Course Dinner

Servings

Calories 328 kcal

Ingredients

2 Chicken Breasts (sliced in half horizontally) or salmon fillets
½ cup Lupin Flakes
½ cup Pistachios shelled
Zest of 1 lemon
1 tbsp Fresh Parsley chopped
1 tbsp Fresh Thyme Leaves
Salt and Pepper to taste
1 tbsp Greek Yoghurt or Dijon mustard to help coating stick

Instructions

Preheat oven to 200°C (fan-forced). Line a tray with baking paper.
In a food processor, pulse lupin flakes, pistachios, lemon zest, parsley, thyme, salt and pepper until coarse crumbs form.
Brush chicken or salmon lightly with Dijon or yoghurt.
Press each piece into the lupin-pistachio crumb to coat.
Place on a lined baking tray.
Bake chicken 20–25 minutes or until golden and cooked through, or Salmon: 12–15 minutes depending on thickness.
Serve with a squeeze of lemon and a dollop of cranberry yoghurt sauce (Greek yoghurt + cranberry sauce + lemon juice).

Notes

Tip: For extra crunch, lightly toast the lupin flakes before processing.

Nutrition

Calories: 328kcalCarbohydrates: 7gProtein: 40gFat: 12gSaturated Fat: 2gSodium: 148mgFiber: 14gSugar: 2g