Pistachio-Crusted Chicken
with Quinoa and Chopped Cucumber Jalapeño Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Quinoa
1 unit
Veggie Stock Concentrate
12 ounce
Chicken Breasts
1 jar
Dijon Mustard
1 ounce
Shelled Pistachios
(Contains Tree Nuts)
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
Utensils
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!
