Lime and Mint Crusted Chicken Breast

  • serves 4
Christine Cushing
Christine Cushing

This quick chicken dish explodes with flavour. If you can't find ground sumac, just throw in a squeeze of lime juice for the extra tang. Yield is 4 servings.

17 Ratings
Directions for: Lime and Mint Crusted Chicken Breast


2 small garlic cloves, minced

1 small Thai chile, minced

Grated zest of 1 large lime

½ cup chopped fresh mint

¼ cup coarsely ground, unsalted, unroasted pistachios or almonds

½ tsp ground sumac

4 5 oz boneless skinless chicken breasts

Coarse salt and freshly cracked black pepper

2 Tbsp olive oil


1. Preheat oven to 375 degrees F.

2. Combine garlic, chile, lime zest, mint, pistachios and sumac in a small bowl. Stir well.

3. Season chicken very lightly with salt and pepper. Dip both sides of chicken into pistachio mixture, patting down to create a crust. Heat oil in a large skillet over high heat. When oil is hot, sear chicken for about 1 minute per side, or until golden. Transfer chicken to a small roasting pan and bake for 10 to 12 minutes, or until the juices run clear.

4. Serve with rice or couscous.

See more: Bake, Poultry, Herbs, Main, Chicken, Citrus

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