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Baked Pecan-Crusted Chicken
with lemony arugula / basil tomato and cucumber salad

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 tomato and cucumber 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, Tomato and Cucumber Salad:
  • Basil - 1/4 oz , chiffonade
  • Tomatoes, medium - 2 , diced
  • Cucumbers, medium - 2 , diced
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 2 tsp


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

  2. Basil / Tomatoes / Cucumbers - Prep as directed and combine with olive oil (the portion for the salad) and vinegar. (Can be done up to 2 days ahead)

  3. 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, combine mustard and honey.

  3. Brush sheet pan with some oil.

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

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

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

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

  8. Serve with salad on the side and enjoy!



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