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


  • 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


Saturated Fat 0.53 g


Polyunsaturated Fat 1.13 g

Monounsaturated Fat 2.48 g

Cholesterol 0 mg


Sodium 46 mg


Potassium 118 mg

Total Carbohydrate 16 g


Dietary Fiber 2.04 g


Sugars 4.9 g


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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