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Photo of Pistachio and herb crumbed chicken with quick roasted vegetables by WW

Pistachio and herb crumbed chicken with quick roasted vegetables

4 - 9
PersonalPoints™ per serving
Total Time
55 min
20 min
25 min


Baby potato

400 g, halved


2 medium, cut into batons

Red capsicum

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Plain flour

2 tbs


1 medium

Skim milk

2 tbs


2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh chives

2 tbs, finely chopped

Quinoa flakes

cup(s), (55g)

Skinless chicken breast

500 g, (Buy 2x250g fillets)

Olive oil

1 tbs


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place potato and 2 tablespoons water in a microwave-safe dish. Cook on High (100%) for 4 minutes or until almost tender. Drain.
  2. Place potato and vegetables on prepared tray. Lightly spray with oil. Bake for 20 minutes or until golden.
  3. Meanwhile, place flour on a plate. Whisk egg and milk in a shallow bowl. Combine pistachio, herbs and quinoa on a plate. Season with salt and pepper. Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Working with 1 piece at a time, coat chicken in flour, then egg, then quinoa mixture. Refrigerate for 10 minutes.
  4. Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 3 minutes each side or until golden and cooked through. Serve chicken with roasted vegetables, sprinkled with extra pistachio and parsley.


SERVING SUGGESTION: Tomato relish. TIPS: For a gluten-free version, substitute the plain flour with rice flour. Chipotle sauce is a smoky, hot chilli sauce. If you can’t find it, you can substitute with regular chilli sauce.