Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy a savory blend of a pistachio and herb crusted chicken paired with lightly roasted asparagus and sweet potatoes. The crunchy, nutty coating on the chicken complements the tender roasted vegetables, creating a satisfying and balanced meal with vibrant flavors and textures.

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NUTRITION

382kcal
Protein
38.3g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/8 cup Pistachios (18g)

1 tbsp Fresh Parsley

1/2 tsp Dried Oregano

6 spears Asparagus (90g)

1/2 medium Sweet Potato (75g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pulse pistachios, fresh parsley, and dried oregano in a food processor until coarsely ground. Transfer to a shallow dish.

  • 3

    Season the chicken breast with salt and pepper. Press the chicken into the pistachio mixture, ensuring an even coating on both sides.

  • 4

    Place the crusted chicken on one side of the baking sheet.

  • 5

    Toss the asparagus and sweet potato (cut into 1/2-inch thick rounds if desired) with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through and checking that the chicken is cooked through.

  • 7

    Allow the chicken to rest for a few minutes before slicing, and serve alongside the roasted asparagus and sweet potatoes.

Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pistachio Herb Crusted Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy a savory blend of a pistachio and herb crusted chicken paired with lightly roasted asparagus and sweet potatoes. The crunchy, nutty coating on the chicken complements the tender roasted vegetables, creating a satisfying and balanced meal with vibrant flavors and textures.

NUTRITION

382kcal
Protein
38.3g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/8 cup Pistachios (18g)

1 tbsp Fresh Parsley

1/2 tsp Dried Oregano

6 spears Asparagus (90g)

1/2 medium Sweet Potato (75g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pulse pistachios, fresh parsley, and dried oregano in a food processor until coarsely ground. Transfer to a shallow dish.

  • 3

    Season the chicken breast with salt and pepper. Press the chicken into the pistachio mixture, ensuring an even coating on both sides.

  • 4

    Place the crusted chicken on one side of the baking sheet.

  • 5

    Toss the asparagus and sweet potato (cut into 1/2-inch thick rounds if desired) with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through and checking that the chicken is cooked through.

  • 7

    Allow the chicken to rest for a few minutes before slicing, and serve alongside the roasted asparagus and sweet potatoes.