YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes and Green Beans
Enjoy a flavorful dinner featuring a tender chicken breast encrusted with crunchy pistachios, perfectly paired with cinnamon-roasted sweet potatoes and crisp green beans. This dish delivers a delightful mix of textures and aromas, balancing savory and sweet notes in every bite.
INGREDIENTS
4 oz Chicken Breast
0.5 oz Shelled Unsalted Pistachios
100 g Sweet Potato
50 g Green Beans
1 tsp Cinnamon
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes with olive oil, cinnamon, salt, and pepper.
Spread the sweet potatoes evenly on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.
Meanwhile, finely chop or pulse the pistachios in a food processor until you have a coarse meal. Season with a pinch of salt and pepper.
Pat the chicken breast dry with paper towels. Brush lightly with olive oil and then press the chicken into the crushed pistachios to form an even crust.
Heat a non-stick skillet over medium heat. Once hot, add the chicken breast and cook for about 4-5 minutes per side until the crust is golden and the chicken is cooked through.
In the last 5 minutes of the chicken cooking, add the green beans to the skillet to warm them up slightly while retaining their crispness.
Plate the chicken breast alongside the roasted sweet potatoes and green beans. Serve immediately and enjoy your balanced, protein-rich meal.