Pistachio Crusted Chicken with Smashed Sweet Potatoes and Sautéed Collard Greens


  • 2 boneless, skinless chicken cutlets
  • ¼ cup rice flour
  • 1 egg, beaten + ¼ cup water
  • ¼ cup raw pistachios, finely chopped
  • Pump or spray olive oil

Smashed Sweet Potatoes:

  • Two 5″ sweet potatoes, peeled and cubed
  • Zest of ½ orange
  • ½ cup low-sodium chicken broth
  • ¼ tsp. grated nutmeg
  • Salt and freshly ground pepper to taste

Sautéed Collard Greens:

  • 2 cups collard greens, confetti cut
  • ½ cup purified water
  • 1 tbsp. olive oil


Lightly salt chicken cutlets; coat with rice flour and dredge in egg mixture. Place in small bowl and cover with pistachios. Set aside. Spray a large skillet with olive oil, heat to medium. Sauté both sides of chicken until golden brown, approximately 4-5 minutes each. Place skillet in 350° oven and bake for additional 10-15 minutes. Boil sweet potatoes for approximately 10-15 minutes or until tender; strain. In a large bowl combine potatoes, orange zest, chicken broth, nutmeg, salt and pepper; mash until smooth. Over medium heat, sauté collard greens with water, stirring frequently for approximately 6-8 minutes. Cover for 1 minute, allowing greens to steam. Drizzle olive oil over greens. On each serving plate, layer half the sweet potatoes and half the greens; place chicken cutlet on top.

Nutrition Facts:

Serving size: 1 cutlet; Calories 456; Fiber 8g; Protein 26g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.