FreshMeal Planner

Pistachio-Crusted Chicken

with Quinoa and Chopped Cucumber Jalapeño Salad

Pistachio-Crusted Chicken

Crispy pistachio-coated chicken pairs with fluffy quinoa and a bright chopped cucumber-jalapeño salad for a fresh, crunchy dinner with a little heat.

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Ingredients

For 2 servings

  • 12 ounce Chicken Breasts
  • 2 teaspoon Dijon Mustard
  • 4 ounce Grape Tomatoes
  • 1 unit Jalapeño
  • 1 unit Lime
  • ¼ ounce Mint
  • 1 unit Persian Cucumber
  • 1 ounce Pistachios
  • ½ cup Quinoa
  • 1 unit Shallot
  • 1 tablespoon Sherry Vinegar
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 3 teaspoon Olive Oil
  • unit Pepper
  • unit Salt
Pistachio-Crusted Chicken
American
PDF
DifficultyMedium
Total Time30m
Calories570
Protein51g
Carbs49g
Fat18g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumDietitian WinSpicy

Swaps and substitutions

For a nut-free version, replace the pistachio coating with toasted seeds or seasoned breadcrumbs if gluten is not a concern. If you avoid mustard, swap the Dijon for a little lemon juice or a mild vinaigrette to keep the same bright tang.

What to serve with it

Serve with extra lemony greens, a simple tomato salad, or roasted vegetables to round out the nutty, spicy flavors. A chilled yogurt sauce or creamy dip also works well if you want a cooler contrast.

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