YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes and Green Beans
Enjoy a delightful plate featuring tender, crispy pistachio-crusted chicken paired with cinnamon-roasted sweet potatoes and fresh green beans. This beautifully balanced meal brings a gorgeous crunch along with a warm, aromatic spice, perfect for a satisfying dinner that fuels your body with quality protein and wholesome ingredients.
INGREDIENTS
4 oz Chicken Breast
0.5 oz Shelled Unsalted Pistachios
½ medium Sweet Potato
1 cup Green Beans
1 tsp Olive Oil
1 tsp Cinnamon
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
For the pistachio crust, finely chop the pistachios in a food processor until coarsely ground. Season with a little salt and pepper.
Lightly pound the chicken breast to an even thickness, then season with salt and pepper. Press the chicken into the chopped pistachios to create an even crust on all sides.
Peel and cube the sweet potato into 1-inch pieces. Toss with olive oil, cinnamon, salt, and pepper.
On a baking sheet, spread out the sweet potato cubes and green beans. Drizzle a small amount of olive oil over the green beans and season with salt and pepper.
Place the pistachio-crusted chicken on another baking tray. Roast both trays in the oven. Roast the chicken for about 20-25 minutes until cooked through and the crust is golden, and roast the vegetables for 20 minutes until tender and slightly caramelized.
Remove from the oven, slice the chicken if desired, and serve alongside the cinnamon-roasted sweet potatoes and green beans.