Pistachios provide potassium to fuel workouts and prevent puffiness by balancing sodium in the body. They also deliver digestion-aiding fiber and more energy-boosting vitamin B6 than any other tree nut.
Nutrition (per serving)
Calories: 294; protein: 27 grams; carbs: 23g; fat: 10g; saturated fat: 2g; fiber: 3g; cholesterol: 102mg; sodium: 283mg
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Makes 4 servings
- 3 Tbsp canola oil
- 2 Tbsp grated fresh ginger root
- 2 Tbsp lemon juice
- 1 tsp honey
- 4 cloves garlic, peeled and minced
- 1 tsp paprika
- 1 lb boneless, skinless chicken breasts
- 1/2 cup unsalted, shelled pistachios, chopped finely or ground
- ¾ cup seasoned breadcrumbs
- 1 large egg, beaten
How to make it
In a small bowl, combine canola oil, ginger, lemon juice, honey, garlic, and paprika. Toss with chicken, cover, and marinate in refrigerator for at least one hour.
Preheat oven to 400°. Coat a baking sheet with cooking spray.
In small shallow bowl, mix pistachios and breadcrumbs. Pour egg into a separate small shallow bowl. Dip each piece of chicken first into the egg, then in pistachio mixture, pressing the nuts onto the chicken, if necessary.
Bake for 25 minutes or until done.