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Sliced Lemon-Pistachio Chicken over Greens

recipe 20 min
Total 230 Kcal 27 g protein 16 g carbs 7 g fat

Ingredients for serving

  • 0 g Salt, table 0.25 x dash (0g)
  • 0 g Spices, pepper, black 0.25 x dash (0g)
  • 7 g Planters Pistachios Dry Roasted 0.25 x serving (28g)
  • 1 g Oil, olive, salad or cooking 0.25 x tsp (4g)
  • 3.8 g Lemon juice, raw 0.75 x wedge yields (5g)
  • 5.3 g Honey 0.25 x tbsp (21g)
  • 0.5 g Lemon rind, grated 0.25 x tsp (2g)
  • 0 g Oil, PAM cooking spray, original 0.25 x spray , about 1/3 second (1 NLEA serving) (0g)
  • 112 g Skinless Boneless Chicken Breast 1 x 4 Oz (112g)
  • 27 g Lemons, raw, with peel 0.25 x fruit without seeds (108g)
  • 68.8 g Mixed Salad Greens 1.38 x cup (50g)
  • 5.3 g cornflakes 0.19 x 1 cup (28g)

Instructions

  • Add pistachios, salt, black pepper, lemon rind and cornflakes in a blender and process until coarsely ground. Transfer the crumb mixture in a bowl.
  • Place chicken breast between 2 plastic sheets and flatten to ¼-inch thickness. Brush the chicken with honey and dredge in the crumb mixture.
  • Heat a pan that is lightly coated with cooking spray over medium heat. Add chicken and cook both sides until it is cooked through. Cut the chicken into ½-inch strips and keep them aside.
  • In a large bowl, add mixed salad greens. Now add salt, black pepper, oil and juice. Toss the greens to gently coat with other ingredients.
  • Divide chicken and the salad greens evenly across 4 plates. Serve the dish after garnishing it with lemon wedges.

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