Pistachio Crusted Chicken with Sweet Potato Wedges, Beans, Asparagus & Fetta
  • Prep time: 30 minutes
  • Calories: 550
The pistachio is “technically” not a nut, but instead the fruit of the pistachio tree. In this recipe you will use pistachio to coat chicken breast. The coating will give a delightful texture to the chicken and the strong earthy flavours go well with fetta, green beans and asparagus.
  • 2 of Chicken Breast
  • 50 g of Pistachios
  • 400 g of Sweet Potato (Small)
  • 100 g of Green Beans
  • 30 g of Fetta Cheese
  • 100 g of Asparagus

Prepare Ingredients:

Preheat oven to 200°C. Trim ends off green beans and woody ends off asparagus. Cut beans and asparagus into 2-3 cm pieces. Cut sweet potatoes into 112 cm wedges, add to lined baking tray and drizzle with olive oil. Season with salt and pepper, and put in the oven. Using a food processor, stick blender or knife, finely chop the pistachios and put aside.

Crumb Chicken:

While chicken is still in the vacuum sealed pack, use a meat mallet and pound to about 1 cm thickness. Remove from the pack, then pat dry 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 for step 4.

Blanch 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 place in 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!