Pumpkin Seed Crusted Chicken - Cook For Your Life-anti-cancer recipes
Pumpkin Seed Crusted Chicken
Servings: 4
Prep time: 15

This Pumpkin Seed Crusted Chicken is an easy and great way to make delicious chicken. Crunchy pumpkin seeds are little powerhouses of nutrition and using them instead of breadcrumbs changes a pretty ho-hum dish into something special — a deliciously moist chicken in a crisp, nutty coating packed with cancer- fighting minerals and nutrients.


  1. Chop the pumpkin seeds finely or add to a food processor with salt, parmesan, oregano, and paprika. Transfer to a plate.
  2. Brush or rub roughly 1 tablespoon of oil on each chicken breast. Coat the chicken in the pumpkin seed mixture, pressing to adhere. Place the crusted chicken onto a plate. Repeat for all the chicken breasts.
  3. Heat 1 tablespoon of olive in a wide skillet over medium-high heat. Add the chicken, doing in batches if too crowded, cooking for 5 minutes on each side, or until fully cooked depending on the thickness of chicken.
  4. Transfer the chicken to a plate and serve immediately.


  • 1 cup hulled pumpkin seeds (pepitas)
  • 1 teaspoon salt
  • 3 tablespoons freshly grated Parmesan
  • 2 teaspoons fresh oregano, chopped
  • ¼ teaspoon paprika
  • 4 tablespoons olive oil, divided
  • 4 (4-ounce) chicken breasts

Nutritional Information


485 cals


40 g

Saturated Fat

8 g

Polyunsaturated Fat

10 g

Monounsaturated Fat

19 g


4 g


1 g


2 g


31 g


388 mg

*per serving

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Ann's Tips and Tricks

You can also bake this chicken in the oven. Lightly grease a cookie sheet and heat it in a preheated 400 degrees oven for 10 minutes. Lay the chicken on the heated sheet and bake for 10 minutes, flipping the pieces after 7 to 8 minutes. If the chicken breasts are thick, bake for a further 5 minutes or until firm to the touch.





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