Pistachio Chicken with Couscous & Greens Recipe
- 1/2 cup unsalted pistachios, finely chopped
- 1/2 cup panko bread crumbs
- 3 T bsp olive oil
- 4 6-oz boneless, skinless chicken breasts
- Kosher salt and pepper
- 1/4 cup fat-free Greek yogurt
- 1 large onion, finely chopped
- 1 tsp ground cumin
- 1 cup couscous
- 1 small bunch Swiss chard, stems discarded and leaves coarsely chopped (about 6 cups)
1.Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil. In a shallow bowl or pie plate, combine the pistachios, panko and 1 Tbsp oil.
2.Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere. Place the chicken on the prepared baking sheet and bake until golden brown and cooked through, 20 to 25 minutes.
3.Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add the onion and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the cumin and cook for 1 minute. Transfer the onion to a medium bowl. Add the couscous and toss to combine. Add 1 cup tap water, cover and let sit for 20 minutes.
4.Heat the remaining Tbsp oil in the skillet (no need to wipe it out) over medium heat. Add the chard and 1/4 tsp each salt and pepper, and cook, tossing occasionally, until tender, 3 to 5 minutes. Fluff the couscous with a fork and fold in the chard. Serve with the chicken.