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 jalapeño for good measure.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
1 unit
Persian Cucumber
1 unit
Jalapeño
½ cup
Quinoa
2 tablespoon
Sherry Vinegar
¼ ounce
Mint
1 unit
Roma Tomato
1 jar
Dijon Mustard
1 ounce
Pistachios
(Contains Tree Nuts)
1 unit
Lime
1 unit
Shallot
1 unit
Veggie Stock Concentrate
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Place 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 until tender, 15-20 minutes.
Wash and dry all produce. Shell and roughly chop pistachios. Pat chicken dry with a paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes.
While chicken cooks, dice cucumber and tomato. Chop mint leaves, saving 1 TBSP for garnish. Halve, peel, and finely dice 2 TBSP shallot. Zest and halve lime. Dice jalapeño, removing ribs and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle of olive oil. Season with salt and pepper.
When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing.
When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil (to taste).
Serve pistachio-crusted chicken on a bed of quinoa. Spoon cucumber jalapeño salad on top and garnish with reserved mint.
