HelloFresh
topBanner
Pistachio-Crusted Chicken

Pistachio-Crusted Chicken

with Quinoa and Chopped Cucumber Jalapeño Salad

Read more

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 freeSpicy
Allergens:Tree Nuts

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsTree 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
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Paper Towel
Zester
Bowl
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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).).

6

Divide quinoa between plates, then top with chicken. Spoon salad on top and garnish with reserved mint.