Photo of Pistachio & herb crumbed chicken with quick roasted veg by WW

Pistachio & herb crumbed chicken with quick roasted veg

Points® value
Total Time
45 min
20 min
25 min
This healthier take on fried chicken uses pistachios, herbs and quinoa to create a healthier crisp coating


New potatoes, raw

400 g, halved


2 medium, cut into thin wedges

Red pepper

1 medium, deseeded and sliced

Calorie controlled cooking spray

4 spray(s)

Plain White Flour

2 tablespoon(s), level

Egg, whole, raw

1 medium, raw

Skimmed Milk

2 tablespoon(s)


30 g, finely chopped


10 individual

Parsley, fresh

2 tablespoon(s), chopped, plus extra to serve

Chives, Fresh

2 tablespoon(s), chopped

NatureCrops Organic Quinoa Flakes

50 g

Chicken breast, skinless, raw

500 g, 2 x 250g fillets

Olive Oil

1 tablespoon(s)

Heinz Sweet Tomato Relish

4 serving(s), to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking tray with baking paper. Put the potatoes and 2 tbsp water in a microwave-safe dish. Cook on high for 4 minutes or until almost tender. Drain.
  2. Transfer the potatoes to the prepared tray along with the courgettes and pepper. Mist with cooking spray and bake for 20 minutes or until tender.
  3. Meanwhile, put the flour on a plate; whisk together the egg and milk in a shallow bowl; and combine the chopped pistachios, herbs and quinoa on another plate. Season well. Using a rolling pin, pound the chicken between 2 sheets of clingfilm until 1cm thick.
  4. Coat the chicken in the flour, then dip in the egg and coat in the quinoa mixture. Refrigerate the chicken for 10 minutes.
  5. Heat the oil in a large nonstick frying pan over a medium heat. Cook the chicken for 3 minutes on each side until crisp and golden. Cut each fillet into 6 equal pieces.
  6. Divide the chicken and vegetables between plates and serve topped with relish and the extra nuts and parsley.


Find quinoa flakes in larger supermarkets or use rolled oats instead.