Chicken · 30 min
Pistachio Crusted Chicken with Lemon-Dill Carrots & Snap Peas
- 30 min
- 2–6 servings
- 551 kcal / serving
Crisp pistachio crusted chicken sits beside bright lemon-dill carrots and sugar snap peas, delivering a satisfying weeknight meal with a quick pan finish. The textures contrast nicely while the flavors stay fresh and simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- ¾ lbchicken breasts, boneless skinless
- 1egg
- ½lemon
- ½ cuppistachios, unsalted
- 1 (8 oz) pkgsugar snap peas
- eggs
- lemons
From the pantry: black pepper, dill, dried, extra virgin olive oil, paprika, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 mediumcarrots
- ½lemon
- 1 (8 oz) pkgsugar snap peas
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1egg
- eggs
Pantry & dry goods
- ½ cuppistachios, unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| egg | 1 | 2 | 3 |
| lemon | ½ | 1 | 1 ½ |
| pistachios, unsalted | ½ cup | 1 cup | 1 ½ cups |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and oil a baking sheet.
- In a medium bowl, finely chop the pistachios and stir in paprika, black pepper, salt, and dried dill to make the coating.
- Beat the egg in another bowl until combined.
- Pat the chicken dry and cut each breast horizontally to form thin cutlets.
- Dip each cutlet into the beaten egg, let excess drip off, then press into the pistachio coating so it sticks; place on the prepared baking sheet.
- Bake the chicken, turning once at about halfway through, until the coating is golden and the chicken is cooked through, 15–18 minutes.
- Meanwhile, wash and dry the carrots and sugar snap peas, then trim as needed and slice the carrots into thin rounds.
- Heat a skillet over medium-high heat, add olive oil, and sauté the carrots and snap peas, stirring occasionally, until they start to soften, about 4 minutes.
- Add lemon zest and a pinch more of the spices to the skillet, and continue cooking until the vegetables are fork-tender, about 2 more minutes.
- Cut the lemon into wedges for serving.
- To serve, divide the chicken and vegetables on plates and finish with a squeeze of lemon over the chicken.
Two tips
- Make ahead by prepping the pistachio coating and lemon zest a day in advance; refrigerate in separate containers.
- If pistachios are low, finish the chicken with a light dusting of paprika and pepper, or serve with extra lemon wedges on the side.
Nutrition per serving
- Calories
- 551 kcal
- Protein
- 52 g
- Carbs
- 26 g
- Fat
- 28 g
- Fiber
- 8 g
- Sodium
- 159 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.