Pistachio-Crusted Chicken

🥘 Ingredients

• Persian cucumbers
  1 unit
• black pepper
• chicken breasts
  24 oz
• dijon mustard
  4 tbsp
• grape tomatoes
  12 oz
• jalapeño
• lime
• mint
• olive oil
• pepper
• pistachios
  3 oz
• quinoa
  1 c
• salt
• shallot
• sherry vinegar
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

• small pot

1. 

   1

   Preheat the oven to 425 degrees Fahrenheit. In a small pot , combine veggie stock concentrate , water , and a pinch of salt . Bring to a boil, then add quinoa . Cover, reduce heat to low, and simmer until tender ⏱️ 15 minutes .

   veggie stock concentrate: 2 unit, water: 1 c, salt, quinoa: 1 c
2. 

   2

   Wash and dry all produce. Roughly chop pistachios . Pat chicken breasts dry with paper towels, then place on a lightly oiled baking sheet. Season with salt and pepper . Spread a thin layer of dijon mustard on top of the chicken. Press pistachios into the mustard. Bake until the chicken is no longer pink in the center, ⏱️ 20 minutes .

   pistachios: 3 oz, chicken breasts: 24 oz, salt, pepper, dijon mustard: 4 tbsp, pistachios
3. 

   3

   While the chicken cooks, chop Persian cucumbers into small cubes. Halve grape tomatoes . Chop mint leaves until you have 1 tablespoon; set aside 1 teaspoon for garnish. Peel and dice shallot until you have 2 tablespoons. Zest the lime , then halve it. Dice the jalapeño , removing the ribs and seeds for less heat.

   Persian cucumbers: 1 unit, grape tomatoes: 12 oz, mint, shallot, lime, jalapeño
4. 

   4

   In a medium bowl, combine the cucumbers, tomatoes, 2 tsp mint, diced shallot, lime zest, a squeeze of lime, jalapeño (to taste), and a drizzle of olive oil . Season with salt and black pepper .

   jalapeño, olive oil, salt, black pepper
5. 

   5

   When the chicken is cooked, remove from the oven and let rest for 5 minutes before slicing thinly. When the quinoa is done, fluff it with a fork and season with salt and pepper. Stir in a drizzle of olive oil and a drizzle of sherry vinegar (to taste).

   olive oil, sherry vinegar
6. 

   6

   Divide the quinoa between plates, top with the chicken and spoon the salad on top. Garnish with the reserved mint.