Pistachio Crusted Dijon Chicken

By á-46325

Served with quinoa and chopped cucumber jalapeño salad. Serves 4 people.

Ingredients

• 1 cup quinoa
• 2 cups vegetable stock concentrate
• 2 ounces pistachios
• 24 ounces chicken breasts
• 2 tablespoons dijon mustard
• 2 Persian cucumbers
• 2 Roma tomatoes
• 1/4 ounce mint
• 1 shallot
• 1 lime
• 1 jalapeño
• 1 tablespoon sherry vinegar

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Place vegetable stock concentrate, quinoa, 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer until tender (approx 15-20 minutes)

3. Shell and chop pistachios. Set aside.

4. Pat chicken dry with a towel and place on a lightly oiled baking sheet. Season with salt and pepper.

5. Spread a thin layer of dijon mustard evenly on top of chicken. Press chopped pistachios into mustard to adhere.

6. Bake chicken until no longer pink in the middle (approx 20 minutes).

7. While chicken is cooking, dice cucumbers and tomatoes. Finely chop mint leaves. Halve, peel and finely dice 2 tablespoons of shallots. Dice jalapeño, removing ribs and seeds. Combine everything in a medium bowl. Toss with a squeeze of lime and a drizzle of olive oil. Season with salt and pepper.

8. When chicken is cooked through, remove from oven and let rest for 3 minutes. Then slice thinly.

9. When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and a drizzle of olive oil to taste.

10. Serve pistachio-crusted chicken on a bed of quinoa. Spoon cucumber jalapeño salad on top. Garnish with remaining mint.