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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

Total Time
55 min
20 min
25 min


Baby potatoes

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.