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Plated meal

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!

  • 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.

  • Ingredients

    Chicken Breast


    finely chopped


    Dijon Mustard



    Sweet Potato


    Olive Oil

    1 tablespoon per person

    Sweet Paprika

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Reviews (2)

5 out of 5 stars
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4 out of 5 stars
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What a nice combination, so yummy! And so easy!!

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