Pistachio-Lime Chicken with Sautéed Spinach Cream and Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   In a bowl, combine the chopped pistachios, grated Parmesan, 1 teaspoon lime zest, sweet paprika, and a pinch of salt and pepper.

3. 3

   Pat the chicken breasts dry with paper towels. Rub them with Dijon mustard, 1 tablespoon olive oil, half of the lime juice, 1 minced garlic clove, 1/2 teaspoon salt, and a little black pepper.

4. 4

   Press the pistachio-Parmesan mixture onto the top side of each chicken breast to create a light crust.

5. 5

   Place the chicken on one side of the sheet pan. On the other side, toss the zucchini with 1 tablespoon olive oil, the sliced garlic, 1/2 teaspoon salt, and pepper to taste.

6. 6

   Roast for 18 to 22 minutes at 220 °C / 425 °F, or until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F, and the zucchini is browned at the edges.

7. 7

   Meanwhile, heat the remaining tablespoon of olive oil with the butter in a skillet over medium heat. Add the remaining minced garlic and cook for 30 seconds, without letting it brown too much.

8. 8

   Add the fresh spinach and cook for 2 to 3 minutes until wilted. Stir in the heavy cream, the remaining lime juice, the remaining teaspoon of lime zest, and a pinch of salt and pepper. Cook over low heat for 2 to 4 minutes until lightly thickened and smooth.

9. 9

   Taste the spinach cream and adjust the salt and pepper if needed.

10. 10

    Serve a layer of spinach cream on each plate, top with a pistachio chicken breast, and finish with the roasted zucchini on the side.