Start by preheating your oven to 425°F (220°C) and greasing two baking sheets with olive or avocado oil spray. This step is key to preventing the chicken from sticking and ensuring even cooking.

Add the pistachios to a food processor or blender and pulse until they form coarse crumbs. Be careful not to blend them too finely. You want a texture similar to breadcrumbs, not powder or paste. Pour the crumbs into a shallow dish for easy coating.

Cut the chicken breasts into strips or use chicken tenders for quicker preparation. Lightly spray the chicken pieces with oil, sprinkle with salt and pepper, and toss to coat evenly. Dip each piece into the pistachio crumbs, pressing gently to ensure a thorough coating.

Arrange the coated chicken strips on your prepared baking sheets, leaving space between each piece. Lightly spray the tops with oil to maintain a crisp crust. Bake for 12–15 minutes, or until the internal temperature reads 160°F (71°C) on a cooking thermometer. Avoid overcooking for tender, juicy chicken.