Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

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

Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

Savor the crunch of pistachio-crusted chicken paired with tender sweet potatoes roasted with a hint of cinnamon. This dish strikes the perfect balance between savory and subtly sweet, offering a delightful texture and aroma that makes every bite satisfying and nutritious.

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NUTRITION

479kcal
Protein
47.5g
Fat
17.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Shelled Pistachios

1 large Egg White

100 g Sweet Potato

1 tsp Cinnamon

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    For the pistachio crust, blend 1/4 cup shelled pistachios with 1 large egg white and 1 tsp garlic powder until well combined. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a cutting board and season lightly with salt and pepper. Spread the pistachio mixture evenly over the top of the chicken to form a crust.

  • 4

    Arrange the crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Toss the cubes with 1 tsp cinnamon, a small drizzle of olive oil (optional if extra calories permits, otherwise you may skip), and a pinch of salt.

  • 6

    Place the sweet potato cubes on another baking tray in a single layer.

  • 7

    Bake the chicken and sweet potatoes in the preheated oven. Roast the sweet potatoes for about 25-30 minutes until tender and lightly caramelized, and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve alongside the cinnamon-roasted sweet potatoes.

Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

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

Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Chicken with Cinnamon-Roasted Sweet Potatoes

Savor the crunch of pistachio-crusted chicken paired with tender sweet potatoes roasted with a hint of cinnamon. This dish strikes the perfect balance between savory and subtly sweet, offering a delightful texture and aroma that makes every bite satisfying and nutritious.

NUTRITION

479kcal
Protein
47.5g
Fat
17.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Shelled Pistachios

1 large Egg White

100 g Sweet Potato

1 tsp Cinnamon

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    For the pistachio crust, blend 1/4 cup shelled pistachios with 1 large egg white and 1 tsp garlic powder until well combined. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a cutting board and season lightly with salt and pepper. Spread the pistachio mixture evenly over the top of the chicken to form a crust.

  • 4

    Arrange the crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Toss the cubes with 1 tsp cinnamon, a small drizzle of olive oil (optional if extra calories permits, otherwise you may skip), and a pinch of salt.

  • 6

    Place the sweet potato cubes on another baking tray in a single layer.

  • 7

    Bake the chicken and sweet potatoes in the preheated oven. Roast the sweet potatoes for about 25-30 minutes until tender and lightly caramelized, and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve alongside the cinnamon-roasted sweet potatoes.