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Wonderful Pistachios Coconut-Crusted Chicken

Try coating chicken tenders with pistachios instead of breading for a boost of plant protein and fiber. The outside is crunchy and crisp, while the inside stays tender and juicy.

35 mins
4 Serving(s)
Wonderful Pistachios Coconut-Crusted Chicken


  • 1 cup Wonderful Pistachios No Shells Roasted & Salted
  • 1 lb. chicken tenders
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp. chopped fresh thyme leaves
  • 1 tbsp. chopped fresh rosemary leaved
  • 1/2 cup coconut flour
  • 1/4 tsp. freshly ground black pepper
  • 2 eggs


  1. Preheat oven to 350°F and set aside baking sheet.
  2. In a blender, pulse Wonderful Pistachios a few times, until ground into a coarse powder. Add the Parmesan cheese, thyme and rosemary and pulse again until it is finely chopped. Transfer the mixture to a plate.
  3. In a bowl, mix the coconut flour, salt and pepper. In another bowl, beat the eggs.
  4. Dip the chicken tenders in the flour and roll to coat. Dip the chicken in the eggs, shaking off any excess. Roll in the pistachio-Parmesan mixture and place on the baking sheet. Repeat with all the chicken.
  5. Bake for 20 to 25 minutes, flipping once about halfway through, until browned and cooked through.

Nutrition Facts

440 Calories Per ServingFat: 23gSaturated Fat: 6gCholesterol: 165mgSodium: 430mgCarbohydrates: 19gFiber: 9gSugars: 5gProtein: 41g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe