Pistachio-Crusted Chicken

🥘 Ingredients

• black pepper
  ½ tsp
• chicken breasts
  2 pieces
• dijon mustard
  1 tbsp
• grape tomatoes (halved)
  1 c
• jalapeño (diced)
  1 piece
• lime (zested and halved)
  1 piece
• mint (chopped)
  1 bunch
• olive oil
  2 tbsp
• persian cucumber (diced)
  1 piece
• pistachios (chopped)
  ¼ cup
• quinoa
  1 c
• salt
  1 tsp
• shallot (diced)
  1 piece
• sherry vinegar
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• small pot
• baking sheet

1. 

   1

   chicken breasts persian cucumber jalapeño quinoa sherry vinegar mint grape tomatoes dijon mustard pistachios lime shallot veggie stock concentrate salt black pepper olive oil water

   chicken breasts: 2 pieces, persian cucumber: 1 piece (diced), jalapeño: 1 piece (diced), quinoa: 1 c, sherry vinegar: 1 tbsp, mint: 1 bunch (chopped), grape tomatoes: 1 c (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 c
2. 

   2

   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 .
3. 

   3

   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 .
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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).
7. 7

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