Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

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

Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

Enjoy a vibrant plate featuring tender, juicy chicken breast encrusted with finely crushed pistachios, drizzled with a delicate honey-cinnamon glaze, and served alongside perfectly roasted sweet potato wedges. This dish brings a harmonious balance of crunch, sweetness, and savory notes to delight your palate.

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NUTRITION

510kcal
Protein
45.7g
Fat
22.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup finely ground Pistachios

1 tsp Honey

1 tsp Cinnamon

1 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the chicken breast lightly and pat dry with paper towels. Season with salt and pepper.

  • 3

    Place the finely ground pistachios in a shallow dish. Coat the chicken breast evenly with the pistachio crumbs, gently pressing to adhere.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 5

    In a small bowl, mix the honey and cinnamon to create the glaze.

  • 6

    Transfer the seared chicken to a baking dish. Drizzle the honey-cinnamon glaze evenly over the top.

  • 7

    Slice the sweet potato into wedges, toss with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 8

    Place both the chicken and sweet potato wedges in the oven. Roast the chicken for about 15 minutes (or until the internal temperature reaches 165°F) and the sweet potatoes for about 20 minutes until tender and lightly crispy.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted sweet potato wedges.

Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

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

Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Honey-Cinnamon Glaze and Roasted Sweet Potato Wedges

Enjoy a vibrant plate featuring tender, juicy chicken breast encrusted with finely crushed pistachios, drizzled with a delicate honey-cinnamon glaze, and served alongside perfectly roasted sweet potato wedges. This dish brings a harmonious balance of crunch, sweetness, and savory notes to delight your palate.

NUTRITION

510kcal
Protein
45.7g
Fat
22.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup finely ground Pistachios

1 tsp Honey

1 tsp Cinnamon

1 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the chicken breast lightly and pat dry with paper towels. Season with salt and pepper.

  • 3

    Place the finely ground pistachios in a shallow dish. Coat the chicken breast evenly with the pistachio crumbs, gently pressing to adhere.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 5

    In a small bowl, mix the honey and cinnamon to create the glaze.

  • 6

    Transfer the seared chicken to a baking dish. Drizzle the honey-cinnamon glaze evenly over the top.

  • 7

    Slice the sweet potato into wedges, toss with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 8

    Place both the chicken and sweet potato wedges in the oven. Roast the chicken for about 15 minutes (or until the internal temperature reaches 165°F) and the sweet potatoes for about 20 minutes until tender and lightly crispy.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted sweet potato wedges.