Pistachio Crusted Chicken with Sweet Potato Wedges, Beans, Asparagus & Fetta

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Trim the ends off the green beans and the woody ends off asparagus; cut beans and asparagus into 2-3 cm pieces. Cut the sweet potatoes into 1½ cm wedges, add to a lined baking tray and drizzle with olive oil, seasoning with salt and pepper; then add to the oven. Using a food processor (or knife), finely chop the pistachios then add to a plate or bowl.

Crumb Chicken:

While chicken is still in the vacuum sealed pack; using a meat mallet, rolling pin or small heavy pan, pound to about 1 cm thickness. Remove from the pack, then pat dry the chicken with paper towel. Lightly coat chicken in olive oil and season with salt. Press chicken into the pistachio crumb until well coated on all sides.

Bake Chicken:

Remove roasting sweet potatoes from the oven and add the crumbed chicken to the baking tray (or spread over 2 lined baking trays if required). Place back into the oven and cook until the chicken is no longer pink and the pistachio coating is golden brown, about 15-18 minutes (or until cooked to your liking). Heat a pot of water to a boil.

Blanche Beans & Asparagus:

Add beans and asparagus and a generous pinch of salt to the pot of boiling water. Cook until bright green, about 2 minutes, drain, then add to a bowl.

Crumble Fetta Over Beans:

Crumble the fetta over the beans and asparagus.

You Plate It:

Divide the roasted sweet potatoes, green beans, asparagus and fetta alongside the pistachio crusted chicken. Enjoy!