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Baked Pecan-Crusted Chicken
with lemony arugula / basil tomato pasta

Active: 45 Total: 45

Toasted, crushed pecans form a crunchy, naturally gluten-free crust for baked chicken tenders. Serve them with simple lemon arugula and a late summer pasta salad.



Baked Pecan-Crusted Chicken:
  • Pecan halves - 3/4 cup , chopped
  • Chicken breast tenders (sub boneless, skinless chicken breasts sliced) - 1 lb
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Arugula, baby (sub baby spinach) - 3 oz
  • Oil, olive - 2 tsp
  • Lemon juice - 2 tsp
Basil and Tomato Pasta:
  • Pasta, uncooked and gluten-free (sub any pasta shape) - 3/4 cup
  • Basil - 1/4 oz , chiffonade
  • Tomatoes, medium - 1 , diced
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 2 tsp


  1. Cook pasta - Double if making Thursday's meal. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)

  2. Pecans - Chop pecans in a food processor or by hand until they form fine crumbs. (Can be done up to 5 days ahead)

  3. Basil / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)

  4. Chicken breasts - Slice chicken into strips (if not already sliced). Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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  1. Heat oven to 375F / 190C degrees.

  2. While oven heats, toss pasta (remember to reserve half if doubled for Thursday) with basil, tomatoes, oil (the portion for pasta) and vinegar. Season with some salt and pepper.

  3. Combine mustard and honey.

  4. Brush sheet pan with some oil.

  5. Rub chicken strips with mustard-honey mixture and then coat in pecans. Spread chicken out onto sheet pan.

  6. Bake for 12 to 15 minutes, until chicken is cooked through and pecan crust is toasted.

  7. While chicken bakes, toss arugula in olive oil (the portion for chicken) and lemon juice.

  8. Arrange chicken on serving plates and top with arugula.

  9. Serve with pasta on the side and enjoy!



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