Pistachio Crusted Chicken with Sweet Potato and Asparagus

Gluten Free
Paleo
Low Calorie
Meat
Chicken

This quick, easy meal is just the thing when you have had a busy day. The perfect balance of protein and colorful veggies that’s light, healthy and delicious. Plus, there’s virtually no clean-up!

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Nutrition Information

Nutrition information for this recipe is not available at the moment.

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0.0 min
Preheat the oven to 180C. Line a baking tray with baking paper.
2.0 min
Peel and slice the sweet potato into rounds.
3.5 min
Place the sweet potato on one half of the baking tray and season with salt, pepper and paprika. Place in the oven to bake until softened. (15-20mins)
5.0 min
Finely chop the pistachios (Alternatively, pulse in a blender until it forms a coarse consistency).
6.5 min
Trim the woody ends from the asparagus.
7.5 min
In a bowl, mix together the honey and mustard.
8.5 min
Dredge the chicken breasts through the honey mustard mixture.
10.0 min
Place the pistachios in a shallow bowl.
10.5 min
Dredge one side of the chicken breasts(s) in the pistachio mixture until well coated.
12.0 min
Place the chicken breast(s) in the oven with the sweet potato rounds and cook until firm and cooked through (Approximately 15mins)
24.0 min
In a frying pan, heat the olive oil over medium-high heat.
25.0 min
Add the asparagus to the pan and sautee until tender-crisp and the skin has blistered slightly.
27.5 min
Distribute the asparagus among serving plates.
28.0 min
Remove the cooked chicken and sweet potato rounds from the oven.
28.5 min
Distribute the sweet potato and chicken among serving plates and serve alongside the asparagus.