Pistachio Chicken

Happy Spring everybody!  For the first day of spring,  I wanted to share one of my favorite go to meals.  A couple summers ago I stayed with some friends in Rhode Island for a week and this was one of the meals that she made while I was there.  I can’t take credit for it, but it is absolutely delicious and I want to pass it on to you.  This is great to make for company because you can cook the chicken and then keep it on a baking sheet in a warm oven for up to an hour.  The onions take a few minutes to cook, so they can be made ahead and reheated and it takes all of two minutes to smash up an avocado with a little lime juice and salt to top the chicken.
If you are a vegetarian, try this same recipe on tofu.  Slice the tofu in half, coat in pistachios and follow the rest of the directions.  Enjoy!

Pistachio Chicken

Serves 4


  • 2 chicken breast
  • 1 cup of pistachios
  • 1 large sweet onion
  • 2 avocados
  • 1 lime
  • olive oil
  • salt


In a medium saucepan, heat up two tablespoons of olive oil over medium heat.  Slice the onion in half moons.  Sprinkle with a little salt and saute until they begin to caramelize.  About 15-20 minutes.
Crush the pistachios in a food processor or grinder.  Place in a shallow bowl.
Put one piece of chicken between two sheets of wax paper and flatten with a mallet.  Cut into two pieces and coat with pistachios.  Repeat with the other piece of chicken.
In a large skillet, heat up another two tablespoons of olive oil over medium high heat.  Cook the chicken for about 5-7 minutes on each side or until cooked through.
In a small bowl, scoop out the flesh of two avocados.  Squeeze about one tablespoon of lime juice over the avocado and season with salt to taste.
Top the chicken with the onions and guacamole.