Garlic Chicken with Pistachio Vegetables

Try this healthy, delicious Garlic Chicken with Pistachio Vegetables for a wonderful dinner tonight!

Spicy Garlic Marinade:

2 Tbsp. minced garlic cloves

1 tsp. red-pepper flakes

1/4 cup balsamic vinegar

1 Tbsp. Dijon Mustard

1 Tbsp. slivered fresh basil or 1 tsp. dried basil

3/4 cup extra virgin olive oil

freshly ground black pepper, to taste

In a blender or food processor, combine all ingredients and blend until smooth, or place ingredients in a jar with a tight-fitting lid and shake vigorously until well blended.

2 lbs. skinless, boneless chicken breasts

spicy garlic marinade

2 Tbsp. extra virgin olive oil

1 medium chopped red onion

1 red or green bell pepper, cut into large squares

2 large zucchini, halved lengthwise and thickly sliced

1 large seeded and diced tomato

1/2 cup coarsely chopped dry roasted pistachio nuts

2 Tbsp. minced fresh parsley, for garnish

Cooling mint sauce

Rinse chicken under cold water and pat dry with paper towels.

Cut chicken into 1-1/2 inch chunks and mix well with 1/2 cup marinade. Allow to marinate 1 to 3 hours, if possible.

Prepare barbecue or preheat broiler.

Drain chicken and reserve marinade, for basting while cooking.

In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add onion, bell pepper and zucchini and saute until softened, about 8 minutes. Add tomatoes, pistachios and remaining marinade not already used on chicken. Cook over medium heat until heated through, about 5 minutes. Taste, and adjust seasonings.

Allow to simmer over low heat while cooking chicken. Cook chicken over hot coals or broil chicken on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source until tender, about 8 minutes.

Turn and brush with reserved marinade.

Slice diagonally into thin slices.

Ladle vegetable saute on a serving platter and arrange chicken breast slices on top. Serve with Cooling Mint Sauce.

Makes 4 servings

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