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Pistachio-Crusted Chicken

Pistachio-Crusted Chicken

with Quinoa and Chopped Cucumber Jalapeño Salad

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Rated 3.2 / 4out of 7243 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 jalapeño for good measure.

Tags:Gluten free
Allergens:Tree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit

Persian Cucumber

1 unit


½ cup


2 tablespoon

Sherry Vinegar

¼ ounce


1 unit

Roma Tomato

1 jar

Dijon Mustard

1 ounce


(ContainsTree Nuts)

1 unit


1 unit


1 unit

Vegetable Stock Concentrate

Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2393 kJ
Calories572 kcal
Fat18 g
Saturated Fat1.5 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber8 g
Protein51 g
Cholesterol99 mg
Sodium554 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
Small pot
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat oven and cook quinoa
Preheat oven and cook quinoa

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.

Prep and cook chicken
Prep and cook chicken

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.

Make salad
Make salad

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.

Slice chicken
Slice chicken

When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing.

Season quinoa
Season quinoa

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.