Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

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

Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

Enjoy a hearty yet refined dish featuring tender chicken breast encrusted with crunchy pistachios, paired with a medley of roasted root vegetables that bring natural sweetness and earthiness to the plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

591kcal
Protein
57.8g
Fat
23.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup shelled Pistachios (30g)

1 medium Carrot (61g)

1 cup chopped Parsnips (133g)

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Finely chop or pulse the pistachios in a food processor until they are coarsely ground.

  • 3

    Season the chicken breast with salt and pepper on both sides.

  • 4

    Press the chicken breast into the crushed pistachios to coat evenly.

  • 5

    Peel and chop the carrot and parsnips into bite-sized pieces.

  • 6

    In a bowl, toss the chopped root vegetables with olive oil, salt, and pepper.

  • 7

    Arrange the pistachio-crusted chicken breast on a baking sheet and surround it with the seasoned vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let rest for a few minutes before serving to allow the flavors to meld.

Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

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

Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken Breast with Roasted Root Vegetables

Enjoy a hearty yet refined dish featuring tender chicken breast encrusted with crunchy pistachios, paired with a medley of roasted root vegetables that bring natural sweetness and earthiness to the plate.

NUTRITION

591kcal
Protein
57.8g
Fat
23.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup shelled Pistachios (30g)

1 medium Carrot (61g)

1 cup chopped Parsnips (133g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely chop or pulse the pistachios in a food processor until they are coarsely ground.

  • 3

    Season the chicken breast with salt and pepper on both sides.

  • 4

    Press the chicken breast into the crushed pistachios to coat evenly.

  • 5

    Peel and chop the carrot and parsnips into bite-sized pieces.

  • 6

    In a bowl, toss the chopped root vegetables with olive oil, salt, and pepper.

  • 7

    Arrange the pistachio-crusted chicken breast on a baking sheet and surround it with the seasoned vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let rest for a few minutes before serving to allow the flavors to meld.