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

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Trim the ends off the green beans; cut into 2-3 cm pieces. Cut the sweet potatoes into 1½ cm wedges, add to a lined baking tray and drizzle with olive oil, 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. 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.

Boil Green Beans:

Add beans 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.

You Plate It:

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