Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

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

Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

Enjoy a vibrant dish featuring tender chicken breast encrusted with crunchy pistachios, paired with a medley of roasted carrots and parsnips drizzled with a sweet honey glaze. This dish offers a perfect balance of crisp textures, subtle sweetness, and savory notes, making it an ideal option for a nourishing dinner.

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NUTRITION

388kcal
Protein
39.3g
Fat
14.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz Crushed Pistachios

1 medium Carrot

1 small Parsnip

1 tsp Honey

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken by patting it dry and seasoning with salt and pepper. Dredge the chicken breast in the crushed pistachios, pressing lightly to adhere.

  • 3

    Place the pistachio-coated chicken on a lightly oiled baking sheet.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Drizzle the honey evenly over the vegetables.

  • 7

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

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

Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Chicken with Honey-Kissed Roasted Root Vegetables

Enjoy a vibrant dish featuring tender chicken breast encrusted with crunchy pistachios, paired with a medley of roasted carrots and parsnips drizzled with a sweet honey glaze. This dish offers a perfect balance of crisp textures, subtle sweetness, and savory notes, making it an ideal option for a nourishing dinner.

NUTRITION

388kcal
Protein
39.3g
Fat
14.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz Crushed Pistachios

1 medium Carrot

1 small Parsnip

1 tsp Honey

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the chicken by patting it dry and seasoning with salt and pepper. Dredge the chicken breast in the crushed pistachios, pressing lightly to adhere.

  • 3

    Place the pistachio-coated chicken on a lightly oiled baking sheet.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Drizzle the honey evenly over the vegetables.

  • 7

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.