Lunch: Pistachio-Crusted Chicken with Carrot Raita

Recipe by Phoebe Lapine The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pistachio-Crusted Chicken with Carrot Raita

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

6 oz 2-percent-fat Greek yogurt
1 cup loosely packed cilantro leaves,plus more for garnish
1 large garlic clove
2 tablespoons lemon juice
lemon wedges for serving
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 medium carrots, chopped
4 thin chicken cutlets
3/4 cup unsalted raw pistachios, finely ground in food processor
2 teaspoons olive oil

Instructions

Heat oven to 350 °. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

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