Pistachio Pangrattato Chicken
with Green Bean Salad and Mustard Vinaigrette
Toasted bread crumbs , pistachios and a drizzle of oil get tossed together to make a crunchie pangrattato. Blistered beans, and onions are tossed with spring mix and a simple vinaigrette for a crisp summer salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
25 g
Pistachios
(Contains Tree nuts, Sulphites)
½ cup
Panko Breadcrumbs
(Contains Wheat)
170 g
Green Beans, trimmed
132 g
Mini Cucumber
56 g
Red Onion, sliced
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Spring Mix
Not included in your delivery
1 tbsp
Sugar*
2 tsp
Salt*
4 tbsp
Oil*
Nutrition Values
Utensils
Instructions
For quick and easy prep: if you have a food processor, use it to finely chop the nuts!
Wash and dry all produce.* Cut the cucumbers in half, lengthwise, then into 1/2-inch thick half moons. Cut the green beans into 1-inch pieces. Finely chop the pistachios. In a large bowl, whisk together the mustard, 1 tbsp vinegar (dbl for 4 ppl), 2 tbsp oil (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Set aside.
Heat a large non-stick pan over medium heat. Add pistachios and panko to the dry pan. Toast, stirring occasionally, until panko is golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat and transfer pangrattato mixture to a small bowl. Add 2 tsp oil (dbl for 4 ppl) and stir together. Carefully wipe pan clean.
Pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan over medium heat. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until bottom is lightly golden, 6-7 min. Flip, cover and reduce heat to medium-low. Cook until chicken is golden and cooked through, 7-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
When the chicken is cooked through, transfer to a plate and cover with foil to keep warm. Increase the heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then the beans and onions. Season with salt and pepper. Cook, stirring occasionally, until the beans are bright green and blistered, 4-5 min.
Add the blistered beans, onions and cucumbers to the large bowl with the dressing. Toss to combine. Set aside.
Thinly slice the chicken. Add the spring mix to the large bowl with the beans and toss together. Divide the salad between the plates and top with the chicken. Sprinkle over the pistachio pangrattato.