Lupin & Pistachio Crusted Chicken (or Salmon)
A show-stopping main — crunchy, golden, and bursting with festive flavour.
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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
