What's This?
Serving size 4


6 oz 2-percent-fat Greek yogurt1 cup loosely packed cilantro leaves, plus more for garnish1 large garlic clove2 Tbsp lemon juice, plus lemon wedges for serving½ tsp ground cumin½ tsp salt2 medium carrots, chopped4 thin chicken cutlets¾ cup unsalted raw pistachios, finely ground in food processo2 tsp olive oil


  1. 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.
  2. 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.

Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 4 Total

  • Calories 599
  • Total Fat 28g
  • Saturated Fat 4g
  • Total Carbohydrates 24g
  • Fiber 7g
  • Protein 69g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Lunch, Dinner, Main Dish, Gluten Free, Chicken, Yogurt, Nut, Indian

Terms of Service | Privacy Policy Corporate Site | Advertise With Us