#MEwx Cold, sun and Chicken Pistachio Salad
If you want to se weather readings from my personal weather station in real-time click here.
This morning we have mostly sunny skies with highs in the lower 30s. Winds are light and variable.
Tonight we'll have partly cloudy skies during evening hours, then cloudy with a slight chance of snow showers with patchy freezing drizzle after midnight. Lows around 20°F with Light and variable winds.
The wind direction is West between 0.1 MPH and 0.4 MPH.
The Relative pressure is 29.83, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun and clouds.
We've received 0..25 of an inch of measurable snow here over the past 24 hours.
Visibility is 10.0 miles / 16.1 kilometers with sun and a few clouds.
The UV rating is 1 out of 16, the moon is 24.3% illuminated, the moon phase is waning crescent, sunrise is 7:14 am↑ 122° Southeast, Sunset is 4:08 pm↑ 238° Southwest, Moonrise is 2:10 am↑ 106° East, Moonset is 12:49 pm↑ 250° West and we'll have 8 hours 54
Minutes of daylight today.
Here's a healthy meal to make while using up some of those leftover pistachios.
Chicken Pistachio Salad
(Serves 4)
50g shelled pistachio nuts, finely ground
1/2 + 1/4 teaspoon salt
1/2 teaspoon + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
50g chopped sweet white onion
1 head romaine lettuce
Salad Recipe Dressing
1 teaspoon grated sweet white onion
1 large ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water
Cooking Method:
To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2
teaspoon salt and 1/2 teaspoon pepper in a pie dish. Press the chicken into
the nuts. Heat 1 tablespoon of oil in a frying pan and cook the coated
breasts, 2 minutes per side. Place the breasts in a baking dish, place in
the oven, and bake for 15 minutes or until a thermometer inserted in the
thickest portion registers 71 deg C and the juices run clear.
Heat the remaining tablespoon of oil in a non-stick frying pan over high
heat. Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper. Cook
until the onion is browned. Line 4 serving plates with lettuce.
To make the dressing: Puree the onion, avocado, oil, lime juice and water in
a blender.
Slice the chicken breasts and arrange 1 breast on top of the lettuce on each
plate. Serve with the dressing.
South Beach Diet Food Nutrition Fact per serving :
481calories
33g protein
13g carbohydrates
34g fat
5g saturated fat
520mg sodium
70mg cholesterol
5g fibre
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