Best Sliced Lemon Pistachio Chicken Over Greens Recipes

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SLICED LEMON-PISTACHIO CHICKEN OVER GREENS



SLICED LEMON-PISTACHIO CHICKEN OVER GREENS image

Categories     Chicken     Healthy

Yield 4

Number Of Ingredients 13

Ingredients
3/4 cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)

Steps:

  • Preparation 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 sauté 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.

SLICED LEMON PISTACHIO CHICKEN OVER GREENS



Sliced Lemon Pistachio Chicken over Greens image

From Cooking Light Magazine. Chicken breasts rolled and cooked in cornflakes, pistachios, and lemon zest and placed on top of delicious salad greens with lemon/olive oil dressing.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup corn flakes
2 tablespoons pistachios, toasted
1 teaspoon lemon rind, grated
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 boneless skinless chicken breasts (4 oz. each)
1 tablespoon honey
cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
lemon wedge

Steps:

  • Combine cornflakes, pistachios, rind, 1/4 teaspoons salt, and 1/4 teaspoons 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 breasts with honey. Dredge the chicken in crumb mixture.
  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 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 teaspoons salt, 1/4 teaspoons pepper, juice and oil, drizzle over salad greens, tossing gently to coat.
  • Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 202.8, Fat 6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 465.9, Carbohydrate 10.5, Fiber 0.7, Sugar 5.3, Protein 26.2

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