Pistachio Crusted Chicken with Sweet Potato and Asparagus

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Peel and slice the sweet potato into rounds, then place them on one half of the prepared baking tray. Season with salt, pepper, and paprika.

Place the sweet potatoes in the oven and bake for 15-20 minutes, or until softened.

Finely chop the pistachios or pulse them in a blender until they form a coarse consistency. Trim the woody ends from the asparagus and set aside.

In a bowl, mix together the honey and mustard. Dredge the chicken breasts through the honey mustard mixture, then coat one side of each breast with the chopped pistachios.

Place the pistachio-crusted chicken breasts on the other half of the baking tray with the sweet potatoes. Bake for approximately 15 minutes, or until the chicken is cooked through and firm to the touch.

While the chicken and sweet potatoes are in the oven, heat olive oil in a frying pan over medium-high heat. Add the asparagus and sauté until tender-crisp and slightly blistered.

Remove the chicken and sweet potatoes from the oven. Distribute the asparagus, sweet potato rounds, and pistachio-crusted chicken among serving plates.

Serve the Pistachio-Crusted Chicken with Roasted Sweet Potatoes and Asparagus, and enjoy this delicious and nutritious meal.