---
title: Pistachio-Crusted Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pistachio-crusted-chicken-w49-58e4076199052d7ff855c8e2
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Tree Nuts
tags:
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 22200
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/pistachio-crusted-chicken.avif"
---
@chicken breasts{2%pieces}
@persian cucumber{1%piece}(diced)
@jalapeño{1%piece}(diced)
@quinoa{1%cup}
@sherry vinegar{1%tbsp}
@mint{1%bunch}(chopped)
@grape tomatoes{1%cup}(halved)
@dijon mustard{1%tbsp}
@pistachios{¼%cup}(chopped)
@lime{1%piece}(zested and halved)
@shallot{1%piece}(diced)
@veggie stock concentrate{1%unit}
@salt{1%tsp}
@black pepper{½%tsp}
@olive oil{2%tbsp}
@water{1%cup}

Preheat oven to 400 degrees. In a #small pot{}, combine veggie stock concentrate, 1 cup water, and a pinch of salt. Bring to a boil, then add quinoa. Cover, lower heat, and reduce to a simmer. Cook until tender ~{15%minutes}.

Wash and dry all produce. Roughly chop pistachios. Pat chicken breasts 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 breasts. Press pistachios into mustard. Bake in oven until chicken is no longer pink in center ~{20%minutes}.

While chicken cooks, chop persian cucumber into small cubes. Halve grape 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 persian cucumber, grape 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).

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