Gluten Free Pistachio Crusted Quick Greek Chicken Recipe

If you are familiar with this blog, you will know by now that I love simple gluten-free recipes that look and taste anything but. This Gluten Free Pistachio Crusted Quick Greek Chicken recipe is one dinner that fits the bill, as well as using all “normal” (naturally gluten-free) ingredients. Oh, and it can be ready in under 30 minutes! Ok… how much do you love that?

People often think of quick cooking as using stove-top techniques such as stir fry and sautéing. Yep, those are quick but they also require you to stand over the stove and pay attention while you cook. My favorite technique to employ when I am feeling lazy is roasting; a little preparation and into the oven, unattended. Don’t you love it when your appliances do most of the work for you?

What makes this Tuesday-night-dinner Saturday-night-special is butterflying boneless skinless chicken breasts and stuffing them. Don’t get nervous, butterflying is easy-peasy. Just lay your chicken breast flat on a cutting board, place one hand on top of it and with the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Then just open up the chicken breast like a book. Simple!

The stuffing of the breasts is Greek inspired, some defrosted frozen spinach, feta cheese, and lemon zest. The “sauce” or garnish is just some roasted cherry or grape tomatoes with olive oil and the crunchy topping, the piece de resistance, is chopped pistachios which toast (for fabulous flavor) while the chicken is roasting. I love using pistachios to add a healthy crunch and crisp to dishes, they make whatever recipe they are used in seem so elegant.

So there you have it – an easy, quick, elegant dinner with simple ingredients that will make you look like a cooking rock star!

5 from 1 vote

Print Recipe

Gluten Free Pistachio Crusted Quick Greek Chicken Recipe

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Greek

Servings: 4 servings

Calories: 555kcal

Author: Gluten Free & More

Ingredients

• ▢ 4 tablespoons olive oil - use divided
• ▢ 1 small onion - finely chopped
• ▢ 3 cloves garlic - minced
• ▢ 1 (10 ounce package) frozen spinach - thawed
• ▢ Kosher salt and black pepper
• ▢ 1 teaspoon dried oregano
• ▢ 1 lemon - juiced and zest finely grated
• ▢ 4 ounces feta cheese - crumbled (omit for dairy free)
• ▢ 4 boneless - skinless chicken breasts
• ▢ ¾ cup pistachios - chopped
• ▢ 1 pint cherry or grape tomatoes - halved

US Customary - Metric

Instructions

• ▢
  Preheat oven to 425 degrees.
• ▢
  Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 teaspoon salt, ½ teaspoon pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool whole preparing the chicken.
• ▢
  Butterfly the chicken breasts by laying each one flat on a cutting board, placing one hand on top and with the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Open up the chicken breast like a book.
• ▢
  Add the feta (if you are using it) to the spinach and stir to combine. Stuff each chicken breast with one forth of the stuffing, letting it overflow at the edges. Drizzle 1 tablespoon of olive oil in a rimmed baking dish and place the stuffed breasts on the baking dish, squeeze the lemon juice over and top with the chopped pistachios. Top the pistachios with a good pinch of salt and pepper and drizzle with 1 tablespoon of olive oil.
• ▢
  Place the halved tomatoes on the other baking dish and drizzle with the remaining tablespoon of olive oil, add 1 teaspoon salt and ½ teaspoon pepper. Toss to coat.
• ▢
  Put both baking dishes in the oven and roast for 20 minutes or until the juices of the chicken run clear. Top the chicken breasts with the roasted tomatoes.

Nutrition

Nutrition Facts

Gluten Free Pistachio Crusted Quick Greek Chicken Recipe

Amount Per Serving

Calories 555 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 8g40%

Cholesterol 98mg33%

Sodium 450mg19%

Potassium 1021mg29%

Carbohydrates 33g11%

Fiber 6g24%

Sugar 20g22%

Protein 35g70%

Vitamin A 354IU7%

Vitamin C 28mg34%

Calcium 210mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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