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Pistachio-Crusted Chicken

Pistachio-Crusted Chicken

with Quinoa and Chopped Cucumber Jalapeño Salad

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Rated 3.4 / 4out of 6811 ratings
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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 freeSpicy
Allergens:Tree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup


1 unit

Vegetable Stock Concentrate

12 ounce

Chicken Breasts

1 jar

Dijon Mustard

1 ounce

Shelled Pistachios

(ContainsTree Nuts)

1 unit

Persian Cucumber

1 unit


¼ ounce


1 unit

Roma Tomato

1 unit


1 unit


2 tablespoon

Sherry Vinegar

Not included in your delivery



1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2447.64 kJ
Calories585 kcal
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Cook the quinoa
Cook the quinoa

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.

Cook the chicken
Cook the chicken

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.

Make the salad
Make the salad

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!