Pistachio-Crusted Chicken with Warm Barley Salad


Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. For an easy change-up, swap in your favorite whole grain, such as brown rice, farro or quinoa.

Prep Time:
30 mins
Total Time:
30 mins
4 serving


  • Olive oil or canola oil cooking spray

  • 2 cups water plus 1 tablespoon, divided

  • 1 cup quick barley

  • 1 cup salted shelled pistachios, divided

  • ½ cup whole-wheat panko breadcrumbs

  • 1 teaspoon orange zest

  • ½ teaspoon garlic powder

  • 1 large egg white

  • 2 (8 ounce) boneless, skinless chicken breasts, trimmed and cut in half crosswise

  • ½ teaspoon salt, divided

  • 2 tablespoons extra-virgin olive oil

  • 1 cup cherry tomatoes, halved

  • 1 tablespoon white-wine vinegar

  • 1 cup chopped fresh parsley


  1. Preheat oven to 450 degrees F. Coat a wire rack with cooking spray and place on a foil-lined baking sheet.

  2. Bring 2 cups water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 10 to 12 minutes. Set aside.

  3. Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish. Whisk egg white and the remaining 1 tablespoon water in another shallow dish.

  4. Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy saucepan to an even 1/2-inch thickness. Sprinkle the chicken with 1/4 teaspoon salt, coat with the egg mixture and dredge in the pistachio mixture, patting to adhere. Place on the prepared rack. Coat both sides of the chicken with cooking spray.

  5. Bake the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 15 minutes.

  6. Heat oil in a large skillet over medium heat. Add tomatoes and vinegar. Cook until the tomatoes just start to collapse, about 1 minute. Remove from heat.

  7. Drain the barley, if necessary, and stir into the tomatoes along with the remaining 1/4 cup pistachios, 1/4 teaspoon salt and parsley. Serve with the chicken.

Nutrition Facts (per serving)

565 Calories
27g Fat
47g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cutlet & 1 cup salad each
Calories 565
% Daily Value *
Total Carbohydrate 47g 17%
Dietary Fiber 9g 32%
Total Sugars 4g
Protein 36g 72%
Total Fat 27g 35%
Saturated Fat 4g 18%
Cholesterol 63mg 21%
Vitamin A 1669IU 33%
Vitamin C 27mg 30%
Folate 48mcg 12%
Sodium 514mg 22%
Calcium 74mg 6%
Iron 3mg 19%
Magnesium 69mg 16%
Potassium 780mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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