Pistachio-Crusted Chicken

Name: Pistachio-Crusted Chicken with Quinoa and Chopped Cucumber Jalapeño Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; 1 unit Persian Cucumber; 1 unit Jalapeño; ½ cup Quinoa; 1 tablespoon Sherry Vinegar; ¼ ounce Mint; 4 ounce Grape Tomatoes; 2 teaspoon Dijon Mustard; 1 ounce Pistachios; 1 unit Lime; 1 unit Shallot; 1 unit Veggie Stock Concentrate; unit Salt; unit Pepper; 3 teaspoon Olive Oil

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’ve topped the wholesome grain with pistachio-crusted chicken, a refreshing cucumber and tomato salad, and a bit of jalapeño for good measure. Because if there’s one thing that never gets old, it’s a bright and cheery dish that’s both good and good for you.

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

DifficultyMedium

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Persian Cucumber

1 unit

Jalapeño

½ cup

Quinoa

1 tablespoon

Sherry Vinegar

¼ ounce

Mint

4 ounce

Grape Tomatoes

2 teaspoon

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

3 teaspoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)2385 kJ

Calories570 kcal

Fat18 g

Saturated Fat2 g

Carbohydrate49 g

Sugar10 g

Dietary Fiber8 g

Protein51 g

Cholesterol100 mg

Sodium430 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

•Small pot

•Baking Sheet

•Paper Towel

•Zester

•Bowl

•Spoon

Instructions

PDF

Preheat oven to 400 degrees. Put stock concentrate, 1 cup water, and a pinch of salt in a small pot. Bring to a boil, then add quinoa. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes.

Wash and dry all produce. Roughly chop pistachios. Pat chicken dry with a paper towel, then 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 in oven until chicken is no longer pink in center, about 20 minutes.

While chicken cooks, chop cucumber into small cubes. Halve tomatoes. Chop mint leaves until you have 1 TBSP; set aside 1 tsp for garnish. Halve, peel, and finely dice shallot until you have 2 TBSP. Zest lime, then cut into halves. Dice jalapeño, removing ribs and seeds for less heat.

Combine cucumber, tomatoes, 2 tsp mint, diced shallot, lime zest, a squeeze of lime, jalapeño (to taste), and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing. Once quinoa is done, fluff with a fork and season with salt and pepper. Stir in a drizzle of olive oil and a drizzle of sherry vinegar (to taste).).