Pistachio Crusted Chicken with Lemon-Dill Carrots & Snap Peas

Directions

1. Preheat the oven to 425°F and oil a baking sheet.
2. In a medium bowl, finely chop the pistachios and stir in paprika, black pepper, salt, and dried dill to make the coating.
3. Beat the egg in another bowl until combined.
4. Pat the chicken dry and cut each breast horizontally to form thin cutlets.
5. Dip each cutlet into the beaten egg, let excess drip off, then press into the pistachio coating so it sticks; place on the prepared baking sheet.
6. Bake the chicken, turning once at about halfway through, until the coating is golden and the chicken is cooked through, 15–18 minutes.
7. Meanwhile, wash and dry the carrots and sugar snap peas, then trim as needed and slice the carrots into thin rounds.
8. Heat a skillet over medium-high heat, add olive oil, and sauté the carrots and snap peas, stirring occasionally, until they start to soften, about 4 minutes.
9. Add lemon zest and a pinch more of the spices to the skillet, and continue cooking until the vegetables are fork-tender, about 2 more minutes.
10. Cut the lemon into wedges for serving.
11. To serve, divide the chicken and vegetables on plates and finish with a squeeze of lemon over the chicken.