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Sliced Lemon Pistachio Chicken over Greens

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“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.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

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