Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

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

Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

Enjoy a delightful meal where tender chicken breast is coated in a crunchy pistachio crust, perfectly complemented by roasted sweet potatoes dusted with a hint of cinnamon for an unexpected twist. This dish offers a satisfying combination of savory and subtly sweet flavors, ideal for a balanced dinner.

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NUTRITION

454kcal
Protein
39.1g
Fat
20.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, boneless)

30 grams Pistachios

1/2 medium Sweet Potato (approx. 100g)

1 teaspoon Olive Oil

1/2 teaspoon Ground Cinnamon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, ground cinnamon, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 25-30 minutes, stirring halfway, until tender and slightly crispy on the edges.

  • 4

    Meanwhile, finely chop or pulse the pistachios in a food processor until coarsely ground.

  • 5

    Season the chicken breast with salt and pepper. Press the chicken into the ground pistachios, ensuring a good crust on all sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Lightly spray with cooking oil if needed and sear the chicken for 2-3 minutes on each side until the pistachio crust is golden.

  • 7

    Reduce heat to medium-low, cover the skillet, and cook for an additional 5-7 minutes until the chicken is cooked through.

  • 8

    Plate the pistachio-crusted chicken alongside the roasted sweet potatoes. Serve immediately.

Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

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

Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Cinnamon

Enjoy a delightful meal where tender chicken breast is coated in a crunchy pistachio crust, perfectly complemented by roasted sweet potatoes dusted with a hint of cinnamon for an unexpected twist. This dish offers a satisfying combination of savory and subtly sweet flavors, ideal for a balanced dinner.

NUTRITION

454kcal
Protein
39.1g
Fat
20.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, boneless)

30 grams Pistachios

1/2 medium Sweet Potato (approx. 100g)

1 teaspoon Olive Oil

1/2 teaspoon Ground Cinnamon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, ground cinnamon, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 25-30 minutes, stirring halfway, until tender and slightly crispy on the edges.

  • 4

    Meanwhile, finely chop or pulse the pistachios in a food processor until coarsely ground.

  • 5

    Season the chicken breast with salt and pepper. Press the chicken into the ground pistachios, ensuring a good crust on all sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Lightly spray with cooking oil if needed and sear the chicken for 2-3 minutes on each side until the pistachio crust is golden.

  • 7

    Reduce heat to medium-low, cover the skillet, and cook for an additional 5-7 minutes until the chicken is cooked through.

  • 8

    Plate the pistachio-crusted chicken alongside the roasted sweet potatoes. Serve immediately.