Oven-Baked Chicken with Pistachio Herb Crust, Warm Roasted Carrot Sauce and Lime Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Place the carrots on the tray with 2 garlic cloves, 1 1/2 tablespoons olive oil, the honey, sweet paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Toss well and roast for 20 minutes.

3. 3

   While the carrots roast, combine the pistachios, breadcrumbs, parsley, lime zest, the remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, 1 tablespoon olive oil, and a little black pepper in a bowl until the mixture is moist and crumbly.

4. 4

   Season the chicken breasts with the remaining 1/2 teaspoon salt and the rest of the black pepper. Brush the tops with Dijon mustard and press the pistachio mixture onto them to create an even crust.

5. 5

   Remove the tray from the oven, push the carrots to one side, and place the chicken breasts in the open space. Bake at 220 °C / 425 °F for 15 more minutes, or until the chicken is fully cooked and reaches 74 °C / 165 °F in the thickest part.

6. 6

   Transfer the roasted carrots and roasted garlic to a blender or food processor. Add the chicken broth and 1/2 tablespoon lime juice, then blend until smooth. If you want a looser texture, add 1 to 2 more tablespoons of broth.

7. 7

   In a small bowl, mix the Greek yogurt with the remaining garlic clove, finely grated, the rest of the lime juice, and 1/2 tablespoon olive oil. Stir until creamy.

8. 8

   Spread the warm carrot sauce onto plates, top with the pistachio-crusted chicken, and finish with spoonfuls of lime yogurt. Serve immediately.