Pistachio and Tomato Grilled Chicken

As much as I adore a heavy, hearty complex meal the sun was out today and I fancied something a bit lighter and faster.  This recipe epitomises both of those qualities – it takes around 15 minutes to make and  is filling, but not stodgy.  I went for a fairly basic tomato sauce for this but do feel free to spice it up a little!


  • Chicken breast
  • Tomato Puree/Paste
  • Lemon juice/vinegar
  • Sugar/Sweetener
  • Seasoning
  • Pistachio Nuts
  • Oil
  • Herbs/spices to your liking – I used fresh basil


  1. In a bowl combine a large spoonful of tomato puree with a drizzle of oil, splash of lemon juice/vinegar (something acidic), a sprinkling of sugar/sweetener to counteract the tartness of the tomato and whatever herbs and seasoning float your boat.
  2. Add the chicken breast to this and cover well.  If you’re not in a rush, you can leave the chicken for a few hours or overnight but this is by no means essential.
  3. Pat over some chopped pistachios and grill under a medium heat until the juices run clear and there are no signs of pinkness in the chicken.


This is the sort of recipe you could serve with anything depending on your mood.  Steamed vegetables, some salted new potatoes – I went for a cucumber and avocado salad to give it that special Buzzfeed aesthetic.




One Comment Add yours

  1. maya says:

    Great photography! Looks delicious 🙂

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