Pistachio-crusted chicken with sweet potatoes and broccoli

Ingredients

For 1 serving

• Chicken breast140 g
• Pistachios15 g
• Breadcrumbs8 g
• Mustard5 g
• Sweet potatoes180 g
• Broccoli180 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, mustard,

In season: October – March

Method

1. Heat the fan oven to 200 °C. Peel the sweet potatoes and cut them into cubes of about 2 cm; toss on a lined baking tray with half the oil and salt and roast for 25 minutes in total, until soft and caramelised at the edges.
2. Meanwhile finely chop the pistachios with the breadcrumbs. Pat the chicken breast dry, salt it, brush it all over with the mustard and press it into the crumb.
3. After the potatoes have had 7 minutes, add the chicken to the tray and cook together for 18 minutes, until the crust is golden and the chicken, cut in the centre, is no longer pink.
4. Meanwhile break the broccoli into florets and steam them, covered, for 7 minutes, until tender but bright green; dress with the remaining oil, salt and black pepper.
5. Rest the chicken for 2 minutes, slice it and serve with the sweet potatoes and broccoli.