Sliced Lemon-Pistachio Chicken Over Greens
If $1.41 per serving falls in your budget, Sliced Lemon-Pistachio Chicken Over Greens might be an excellent dairy free and vegetarian recipe to try. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 155 calories. This recipe serves 4. A mixture of olive oil, salt, skinned, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground.
Place crumb mixture in a shallow dish.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Brush the chicken with honey. Dredge the chicken in crumb mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add chicken, and saut 5 minutes on each side or until done.
Cut chicken into 1/2-inch strips; set aside.
Place salad greens in a large bowl.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat.
Divide the salad greens and chicken evenly among 4 plates.
Garnish with lemon wedges, if desired.