Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

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

Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

Savor the delightful combination of tender chicken breast encrusted in finely chopped pistachios with a hint of spice, paired with honey-cinnamon roasted carrots and broccoli. This dish offers a perfect balance of savory and sweet flavors with a refreshing crunch from the veggies, making it ideal for a wholesome meal any time of day.

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NUTRITION

416kcal
Protein
41.6g
Fat
16.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

0.5 oz chopped Pistachios (14g)

1 teaspoon Honey (7g)

1 cup chopped Carrots (128g)

1 cup chopped Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

0.5 teaspoon Cinnamon

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, spread out the chopped pistachios. Season the chicken breast lightly with salt and pepper, then press it into the pistachios to coat evenly.

  • 3

    Place the pistachio-crusted chicken on a lightly greased baking sheet.

  • 4

    In a bowl, toss the chopped carrots and broccoli with olive oil, cinnamon, and a drizzle of honey. Mix until the vegetables are evenly coated.

  • 5

    Spread the vegetables in a single layer on another baking sheet.

  • 6

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

  • 7

    Simultaneously, bake the chicken for 18-20 minutes, or until the internal temperature reaches 165°F, ensuring it remains juicy inside.

  • 8

    Plate the chicken with a generous serving of the roasted vegetables and enjoy your balanced, flavorful meal.

Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

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

Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Honey-Cinnamon Roasted Carrots and Broccoli

Savor the delightful combination of tender chicken breast encrusted in finely chopped pistachios with a hint of spice, paired with honey-cinnamon roasted carrots and broccoli. This dish offers a perfect balance of savory and sweet flavors with a refreshing crunch from the veggies, making it ideal for a wholesome meal any time of day.

NUTRITION

416kcal
Protein
41.6g
Fat
16.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

0.5 oz chopped Pistachios (14g)

1 teaspoon Honey (7g)

1 cup chopped Carrots (128g)

1 cup chopped Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

0.5 teaspoon Cinnamon

PREPARATION

  • 1

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

  • 2

    In a shallow dish, spread out the chopped pistachios. Season the chicken breast lightly with salt and pepper, then press it into the pistachios to coat evenly.

  • 3

    Place the pistachio-crusted chicken on a lightly greased baking sheet.

  • 4

    In a bowl, toss the chopped carrots and broccoli with olive oil, cinnamon, and a drizzle of honey. Mix until the vegetables are evenly coated.

  • 5

    Spread the vegetables in a single layer on another baking sheet.

  • 6

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

  • 7

    Simultaneously, bake the chicken for 18-20 minutes, or until the internal temperature reaches 165°F, ensuring it remains juicy inside.

  • 8

    Plate the chicken with a generous serving of the roasted vegetables and enjoy your balanced, flavorful meal.