Crispy 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 Pistachio Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Crusted Chicken with Roasted Root Vegetables

Enjoy a satisfying plate of tender, pan-seared chicken breast encrusted with finely ground pistachios, served alongside a vibrant medley of roasted root vegetables. The dish balances the nutty crunch with the natural sweetness of carrots and parsnips, making a deliciously wholesome meal perfect for any time of the day.

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NUTRITION

481kcal
Protein
42g
Fat
22.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Pistachios, unsalted

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Using a food processor, blend the pistachios until they form a coarse meal. Transfer to a shallow dish.

  • 3

    Season the chicken breast lightly with salt and pepper. Press the chicken into the ground pistachios to coat all sides evenly.

  • 4

    Heat a small non-stick skillet over medium-high heat. Sear the chicken for about 2 minutes per side to allow the crust to form.

  • 5

    While the chicken sears, toss the mixed root vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and slightly caramelized.

  • 7

    Transfer the seared chicken to the oven and bake for an additional 10 minutes or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous serving of roasted root vegetables and enjoy the harmonious combination of crunchy, nutty chicken and sweet, savory veggies.

Crispy 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 Pistachio Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Crusted Chicken with Roasted Root Vegetables

Enjoy a satisfying plate of tender, pan-seared chicken breast encrusted with finely ground pistachios, served alongside a vibrant medley of roasted root vegetables. The dish balances the nutty crunch with the natural sweetness of carrots and parsnips, making a deliciously wholesome meal perfect for any time of the day.

NUTRITION

481kcal
Protein
42g
Fat
22.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Pistachios, unsalted

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Using a food processor, blend the pistachios until they form a coarse meal. Transfer to a shallow dish.

  • 3

    Season the chicken breast lightly with salt and pepper. Press the chicken into the ground pistachios to coat all sides evenly.

  • 4

    Heat a small non-stick skillet over medium-high heat. Sear the chicken for about 2 minutes per side to allow the crust to form.

  • 5

    While the chicken sears, toss the mixed root vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and slightly caramelized.

  • 7

    Transfer the seared chicken to the oven and bake for an additional 10 minutes or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous serving of roasted root vegetables and enjoy the harmonious combination of crunchy, nutty chicken and sweet, savory veggies.