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Servings: 1
27 g protein
16 g carbs
7 g fat
230 kcal

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.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 230 kcal

Calories from Fat 63


% Daily Values*


Total Fat 7 g

10%


Saturated Fat 0.53 g

2.21%



Polyunsaturated Fat 1.13 g



Monounsaturated Fat 2.48 g



Cholesterol 0 mg

0%



Sodium 46 mg

2%



Potassium 118 mg



Total Carbohydrate 16 g

5.16%


Dietary Fiber 2.04 g

6.38%



Sugars 4.9 g

5.44%



Protein 27 g


Vitamin A 0.11%

Vitamin C 27.5%


Calcium 1.7%

Iron 0%


* Nutritional Values are estimated and may vary

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