Pistachio Crusted Chicken, Smashed Potatoes & Bilancia Carrots

Pistachio Crusted Chicken, Smashed Potatoes & Bilancia Carrots

Pistachio Crusted Chicken


4 Boneless, Skinless Chicken Breasts

Pistachio Butter (See recipe below)

1 Tbsp Italian Parsley Chopped


1. Place chicken breast in oven-safe pan.
2. Spread Pistachio butter liberally on top of chicken breasts.
3. Bake chicken at 425 degrees for 16-18 minutes or until it reads 165 degrees on meat thermometer. Check chicken in 10 and then 15 minutes to make sure it is not over-cooked. You want it to be moist.
4. Take chicken out of oven, slice and sprinkle with parsley.

Bilancia Carrots (Bilancia = Balance in Italian because these carrots are the perfect blend of sweet and savory and absolutely mouth watering)


4 large carrots, sliced thinly, preferably using a mandolin

1 Tbsp Lemon Honey Jelly

2 Tbsp Extra Virgin Olive Oil

1 tsp Lemon Garlic Sea Salt

1/4 tsp sea salt

1/2 cup water


  1. Mix jelly, olive oil and sea salt together in a bowl and set aside.
  2. In a large pan, add 1/2 cup water and 1/4 tsp sea salt. Wait for water to boil. Add carrots. Stir and saute’ in water for 3 to 4 minutes until carrots are al dente or most of the water is evaporated.
  3. Add the mixture to carrots. Cook on Medium/High and saute’ until most of the liquid is gone and the carrots are almost cooked. Be careful not to let it burn.
  4. Take off heat, cover and serve right away. Or store away and heat up for later. YUM.

Pistachio Butter


300 Grams Pistachios, roasted unsalted (buy raw and roast on 300 degrees for 6 1/2 minutes ONLY).

1/2 Cup Olive Oil

2 tsps Lemon Garlic Sea Salt


  1. Blend all ingredients in a food processor or blender until smooth.
  2. Use it right away or save for later.

Smashed Potatoes


Bag of small colorful potatoes (white & purple)

Salt to taste

1 Tbsp Olive Oil


  1. Boil the potatoes in salted water (should taste like the sea)
  2. When potatoes are cooked, drain them and put them in a frying pan.
  3. Add olive oil to pan and turn to Medium heat. Using a fork or potato masher, smash the potatoes just a little bit to open them up.
  4. Add salt to taste.

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