Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
487
Calories
38g
Protein
33g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 boneless skinless chicken breast halves (2½ pounds)
- 1 teaspoon lemon pepper
- 1 tablespoon vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- ¼ cup chopped toasted pistachio nuts, if desired
- lemon slices, if desired
Directions
1
Flatten each chicken breast half to ¼-inch thickness between sheets of plastic wrap or waxed paper.
2
Sprinkle both sides of chicken with lemon pepper.
3
Heat oil in 12-inch skillet over medium-high heat.
4
Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
5
Serve chicken topped with juice mixture, nuts and lemon slices.
Recipe sourced from
fandom