YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Chicken with Roasted Asparagus and Lemon-Herb Vinaigrette
A crunchy, flavor-packed chicken dish with a nutty pistachio crust perfectly paired with tender roasted asparagus tossed in a bright lemon-herb vinaigrette. This balanced meal delivers a satisfying protein boost and vibrant flavors, ideal for fueling your day.
INGREDIENTS
6 oz Chicken Breast
0.5 oz Pistachios, raw, unsalted
1 large Egg White
1 serving Asparagus (~100g)
0.5 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Mixed Fresh Herbs (Parsley and Thyme)
PREPARATION
Preheat your oven to 425°F (220°C).
In a shallow bowl, whisk the egg white. In another plate, spread the finely chopped pistachios.
Pat the chicken breast dry and brush lightly with a tiny bit of olive oil. Dip the chicken in the egg white, allowing any excess to drip off, then press it firmly into the chopped pistachios to coat evenly.
Place the crusted chicken on a baking sheet lined with parchment paper.
On a separate baking tray, toss the asparagus with olive oil, minced garlic, salt, pepper, and a sprinkle of the mixed herbs.
Roast both the chicken and asparagus in the preheated oven; bake the chicken for 18-20 minutes (or until cooked through) and the asparagus for about 10-12 minutes until tender and slightly crispy at the edges.
While the protein and vegetables roast, prepare the lemon-herb vinaigrette by whisking together the lemon juice and remaining mixed fresh herbs, seasoning with salt and pepper to taste.
Once cooked, drizzle the lemon-herb vinaigrette over the roasted asparagus and serve alongside the crispy pistachio-crusted chicken.