Citrus-Herb Infused Baked Chicken with Pistachio-Cranberry Crust

Preheat your oven to 375°F (190°C).

In a bowl, combine the juice of 2 oranges, the zest of 1 lemon, 2 tablespoons of olive oil, 1 tablespoon of honey, 2 cloves of minced garlic, 1 teaspoon of fresh thyme, and 1 teaspoon of fresh rosemary.

Place 4 chicken breasts in a resealable plastic bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

While the chicken marinates, prepare the pistachio-cranberry crust by finely chopping 1 cup of unsalted pistachios and mixing them with 1/2 cup of dried cranberries, 1/2 cup of breadcrumbs, and a pinch of salt.

Remove the chicken from the marinade and let any excess drip off.

Press the chicken breasts into the pistachio-cranberry mixture, ensuring they are evenly coated on all sides.

Place the crusted chicken breasts on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.

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Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

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Serve the chicken with a side of roasted asparagus and a citrus salad for a complete meal.