Top of page

Feta and Pistachio Chicken

< Retour

Feta and Pistachio Chicken

with orzo and cilantro-mint sauce

Informations supplémentaires
30 min. | 715 kcal | easy | Even better the next day, Express | Printable version
1. Setup Bring a pot of salted water to a boil. Dice the tomato and the cucumber. Chop the cilantro, the mint and the pistachios. Reduce to powdered pistachios for toddlers.
2. Cook the orzo Cook the orzo 6-8minutes until tender. Drain. Mix with a drizzle of oil, salt and pepper and reserve.
3. Cook the chicken In a skillet over medium-high heat, add a drizzle of olive oil. Add salt and pepper to the chicken. Cook the chicken 3-4 minutes on one side. Flip the chicken, reduce the heat to low, cover and cook 7-9 minutes until the center of the chicken is cooked through.
4. Make the sauce In a bowl, mix together the cilantro, the mint, the honey, a generous drizzle of olive oil and 1 tbsp of cider or wine vinegar. Season with salt and pepper and mix well.
5. Plate your dish Thinly slice the chicken. Serve the chicken with the orzo. Garnish with the tomatoes, cucumbers, pistachios and crumbled feta cheese. Serve with the cilantro-mint sauce. Adjust seasoning to taste. Otherwise, serve all the items in the center of the table and let everyone help themselves. Bon appétit!
2unitChicken Breast
50gFeta Cheese
30gPistachios
180gOrzo
1unitFresh Mint and Cilantro
1unitHoney
1unitLebanese Cucumber(s)
1unitTomato(es)
What you need Pot, pan, bowls, tongs
715 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 72g
24%
fat 28g
43%
cholesterol 114mg
38%
fiber 4g
16%
protein 44g
saturated 7g
35%
sodium 295mg
12%
sugar 16g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg