Directions:
- Grate 2 tsp. orange peel. Halve 1 orange; squeeze to yield 1/2 cup juice. Peel and slice remaining oranges; set aside.
- Place chicken between sheets of plastic wrap and pound chicken with a mallet. Season with salt and pepper to taste. In a large skillet heat oil over medium heat. Add chicken and cook 4 minutes on each side or until an instant read thermometer reads 165 degrees F. Transfer chicken to a serving dish.
- For sauce; combine orange peel, juice, green onion, and mustard in a sauce pan. Place over medium heat, cook and stir until heated through. Add orange slices and pistachio nuts; heat through. Pour sauce over chicken, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.4 Kcal (1802 kJ) | ||
| Calories from fat | 167.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 29% | |
|---|---|---|---|
| Cholesterol | 133.81mg | 45% | |
| Sodium | 762.06mg | 32% | |
| Potassium | 1057.55mg | 23% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 50.06g | 100% | |
| Vitamin C | 71.2mg | 119% | |
| Iron | 0.8mg | 4% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 111.18 Kcal (465 kJ) | ||
| Calories from fat | 43.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 29% | |
|---|---|---|---|
| Cholesterol | 34.57mg | 45% | |
| Sodium | 196.85mg | 32% | |
| Potassium | 273.18mg | 23% | |
| Total Carbs | 5.39g | 7% | |
| Sugars | 3.46g | 54% | |
| Dietary Fiber | 1.16g | 18% | |
| Protein | 12.93g | 100% | |
| Vitamin C | 18.4mg | 119% | |
| Iron | 0.2mg | 4% | |
| Calcium | 21.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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