Rating: 3.5 stars
27 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
  • 27 Ratings

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Credit: Kate Mathis

Recipe Summary

total:
45 mins
hands-on:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.

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  • Combine the pistachios, parsley, capers, lemon juice, 2 tablespoons of the olive oil, and ¼ teaspoon each salt and pepper in a medium bowl; set aside.

  • Season the chicken with ¼ teaspoon each salt and pepper. Grill, covered, turning occasionally, until an instant-read thermometer inserted in the thickest leg (avoiding the bone) registers 165° F, 15 to 22 minutes.

  • Meanwhile, toss the broccoli, lemon slices, the remaining 2 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a medium bowl. Grill, turning occasionally, until the broccoli is golden brown and crispy, 6 to 10 minutes.

  • Spread the yogurt on a plate and serve the chicken and broccoli over the top, drizzled with the pistachio-herb sauce.

Nutrition Facts

459 calories; fat 33g; saturated fat 7g; cholesterol 105mg; sodium 643mg; protein 34g; carbohydrates 8g; sugars 2g; fiber 3g; iron 3mg; calcium 66mg.
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