Ingredients

• 6 oz 2-percent-fat Greek yogurt
• 1 cup loosely packed cilantro leaves,plus more for garnish
• 1 large garlic clove
• 2 tablespoons lemon juice
• lemon wedges for serving
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 medium carrots, chopped
• 4 thin chicken cutlets
• 3/4 cup unsalted raw pistachios, finely ground in food processor
• 2 teaspoons olive oil

Instructions

1. Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
2. In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.