Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

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

Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

Savor a satisfying dish featuring tender chicken breast encrusted with a crunchy pistachio-herb coating, paired with a medley of caramelized roasted root vegetables. This meal balances a delightful crunch with rustic earthy flavors, making it perfect for fueling your day with wholesome, clean eating.

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NUTRITION

432kcal
Protein
48.1g
Fat
16.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 oz Pistachio Nuts, finely chopped

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 cup Mixed Root Vegetables (Carrot, Parsnip, Beet), diced

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a shallow plate, combine finely chopped pistachio nuts, fresh parsley, and thyme. Season the mixture lightly with salt and pepper.

  • 3

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper. Press the chicken into the pistachio-herb mixture, ensuring an even coat on both sides.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced root vegetables with olive oil, salt, and pepper until evenly coated. Spread them out on another baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 7

    Bake the chicken alongside the vegetables for about 18-20 minutes or until the chicken is cooked through and the crust is crispy.

  • 8

    Once done, plate the chicken with a side of roasted root vegetables and serve immediately.

Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

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

Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Pistachio Crusted Chicken with Roasted Root Vegetables

Savor a satisfying dish featuring tender chicken breast encrusted with a crunchy pistachio-herb coating, paired with a medley of caramelized roasted root vegetables. This meal balances a delightful crunch with rustic earthy flavors, making it perfect for fueling your day with wholesome, clean eating.

NUTRITION

432kcal
Protein
48.1g
Fat
16.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 oz Pistachio Nuts, finely chopped

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 cup Mixed Root Vegetables (Carrot, Parsnip, Beet), diced

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a shallow plate, combine finely chopped pistachio nuts, fresh parsley, and thyme. Season the mixture lightly with salt and pepper.

  • 3

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper. Press the chicken into the pistachio-herb mixture, ensuring an even coat on both sides.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced root vegetables with olive oil, salt, and pepper until evenly coated. Spread them out on another baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 7

    Bake the chicken alongside the vegetables for about 18-20 minutes or until the chicken is cooked through and the crust is crispy.

  • 8

    Once done, plate the chicken with a side of roasted root vegetables and serve immediately.