Pistachio, Pesto and Lime Chicken

February 6, 2017Sew White

This Pistachio, Pesto and Lime Chicken brings together three delicious flavours to make a beautiful dish. It can be served with so many other things including potatoes, with salad or even cooked on BBQ.

I love big sharing bowls on the table for friends and family at dinner and this inspired me to make my first recipe of 2017!

The pistachio, pesto and lime chicken on a bed of pasta and salad is a super tasty dish. Full of flavour while remaining healthy, fresh and filling.

To make this dish I used my brand new kitchen gadget (and possibly my favourite I’ve had) the Optimum G2.3 Platinum Series blender from Froothie www.froothie.co.uk . It came with two blender cups which have been perfect for making sauces. In the small cup and smoothie and milkshakes in the larger one. There are so many settings and I can’t wait to really use this machine to the best of it’s abilities.

This the beautiful pistachio, pesto and lime paste.

Leave the chicken to marinate for as long as possible a few minutes works perfectly.

Pistachio, Pesto and Lime Chicken Recipe

Pistachio, Pesto and Lime Chicken


Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Sisley White

Ingredients

  • 150 g pistachios 80g without shells
  • 45 g of pesto 1 big tablespoon
  • juice of 2 fresh limes
  • 2 tablespoons of olive oil
  • 4 chicken breasts
  • Pasta
  • Salad leaves
  • 1 Mozzarella ball
  • 1 buffalo tomato
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 lime

Instructions

  1. Remove the shells from the pistachios
  2. Add them to the blender with the pesto and lime juice. Blitz until it forms a paste and add the olive oil. Add a little more lime juice and oil if it’s a bit thick.
  3. Slice up the chicken in to long strips and mix the chicken and the paste together. Leave to marinate for a few minutes or hours if you have the time. You can cook it straight away.
  4. Heat up a pan with a little oil and cook the chicken.
  5. Cook the pasta as per the instructions on the packet.
  6. Take a large bowl and rounded the edges add the salad leaves, mozzarella and tomatoes.
  7. Drizzle the salad with the oil and balsamic vinegar.
  8. When the pasta is cooked add it the centre of the bowl.
  9. Place the hot chicken on top.
  10. Dirzzle the pasta and chicken with a little oil and the juice of the lime.
  11. Serve and enjoy

Recipe Notes

I’d also recommend adding olives, chillies and even walnuts to the salad part of the dish to add an extra flavour hit and bite.

The mix of the hot chicken with the bite of the pistachio crust, against the soft pasta, creamy mozzarella and fresh salad just works a treat. My family said it was one of the best dishes I’ve ever made and gave it 10/10! Which I’m pretty proud of.

Disclaimer – I was given the the Optimum G2.3 Platinum Series blender from Froothie to use in creating recipes. The recipe is my own.

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