Pistachio-Crusted Chicken

Name: Pistachio-Crusted Chicken with Quinoa and Chopped Cucumber Jalapeño Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup Quinoa; 1 unit Veggie Stock Concentrate; unit Salt; 12 ounce Chicken Breasts; 1 jar Dijon Mustard; 1 tablespoon Olive Oil; unit Pepper; 1 ounce Shelled Pistachios; 1 unit Persian Cucumber; 1 unit Jalapeño; ¼ ounce Mint; 1 unit Roma Tomato; 1 unit Lime; 1 unit Shallot; 2 tablespoon Sherry Vinegar

with Quinoa and Chopped Cucumber Jalapeño Salad

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Have you had enough of quinoa yet? Good, neither have we. This time, we top the good-for-you grain with pistachio-crusted chicken, a refreshing chopped salad, and a bit of jalapeno for good measure.

Tags:

Gluten-free

•Spicy

Allergens:

Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ cup

Quinoa

1 unit

Veggie Stock Concentrate

12 ounce

Chicken Breasts

1 jar

Dijon Mustard

1 ounce

Shelled Pistachios

1 unit

Persian Cucumber

1 unit

Jalapeño

¼ ounce

Mint

1 unit

Roma Tomato

1 unit

Lime

1 unit

Shallot

2 tablespoon

Sherry Vinegar

Not included in your delivery

unit

Salt

1 tablespoon

Olive Oil

unit

Pepper

Nutrition Values

/ per serving

Calories585 kcal

Energy (kJ)2447.6 kJ

Fat17 g

Saturated Fat2 g

Carbohydrate56 g

Sugar11 g

Dietary Fiber8 g

Protein53 g

Cholesterol120 mg

Sodium517 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Baking Sheet

•Bowl

•Fork

Instructions

Preheat the oven to 400 degrees. Place the vegetable stock concentrate, quinoa, 1 cup water, and a pinch of salt in a small pot. Bring to a boil, cover, and reduce to a simmer for 15-20 minutes, until tender.

Prep the chicken: Pat the chicken dry with a paper towel. Place onto a lightly oiled baking sheet. Season with salt and pepper. Spread a thin layer of mustard evenly on top of the chicken breasts.

Roughly chop the pistachios and press into the mustard to adhere. Place the chicken in the oven for about 20 minutes, or until the juices run clear when pierced with a knife.

Wash and dry all produce. While the chicken cooks, dice the cucumber. Halve, peel, and finely dice the shallot. Core, seed, and dice the tomato. Roughly chop the mint leaves. Zest and halve the lime. Dice the jalapeño, removing the seeds and ribs if you prefer less heat. In a medium bowl, combine the cucumber, tomato, shallot, lime zest, half the mint, and as much jalapeño as you like. Season with salt and pepper. Toss with a squeeze of lime and a drizzle of oil.

Season the quinoa: When the quinoa is ready, fluff with a fork. Season with salt and pepper. Stir in a splash of sherry vinegar and a drizzle of oil, to taste.

Finish: When the chicken is cooked through, remove from oven to rest for 3 minutes before thinly slicing. Serve the pistachio- crusted chicken on a bed of quinoa. Spoon the cucumber jalapeño salad over the top. Garnish with the remaining mint. Enjoy!