Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

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

Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

Enjoy a vibrant medley of tender chicken breast encrusted with crunchy pistachios, paired with sweet and earthy roasted root vegetables. Finished with a smooth, tangy tahini drizzle, this dish is as delightful on the palate as it is balanced for your nutritional goals.

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NUTRITION

509kcal
Protein
42.4g
Fat
28.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 ounce unsalted Pistachios, crushed

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry. Season lightly with salt and pepper if desired.

  • 3

    Place the pistachios in a food processor and pulse until coarsely chopped. Press the chicken breast into the crushed pistachios to form an even crust on both sides.

  • 4

    Toss the chopped mixed root vegetables with olive oil, a pinch of salt, and any additional herbs you enjoy.

  • 5

    Arrange the chicken and vegetables on a baking sheet. Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and a splash of water to achieve a smooth, pourable consistency. Adjust seasoning as needed.

  • 7

    Once cooked, plate the chicken with a serving of roasted vegetables, and drizzle the creamy tahini sauce over the top. Garnish with fresh parsley before serving.

Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

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

Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Roasted Root Vegetables and Creamy Tahini Drizzle

Enjoy a vibrant medley of tender chicken breast encrusted with crunchy pistachios, paired with sweet and earthy roasted root vegetables. Finished with a smooth, tangy tahini drizzle, this dish is as delightful on the palate as it is balanced for your nutritional goals.

NUTRITION

509kcal
Protein
42.4g
Fat
28.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 ounce unsalted Pistachios, crushed

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry. Season lightly with salt and pepper if desired.

  • 3

    Place the pistachios in a food processor and pulse until coarsely chopped. Press the chicken breast into the crushed pistachios to form an even crust on both sides.

  • 4

    Toss the chopped mixed root vegetables with olive oil, a pinch of salt, and any additional herbs you enjoy.

  • 5

    Arrange the chicken and vegetables on a baking sheet. Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and a splash of water to achieve a smooth, pourable consistency. Adjust seasoning as needed.

  • 7

    Once cooked, plate the chicken with a serving of roasted vegetables, and drizzle the creamy tahini sauce over the top. Garnish with fresh parsley before serving.