---
title: "Pistachio-Crusted Chicken"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/pistachio-crusted-chicken-w49-58e4076199052d7ff855c8e"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Tree Nuts
tags:
  - Gluten Free
  - Spicy
rating: 4
rating_count: 22000
source_chef: "Recipe Development Team"
nutrition:
  calories: 570
  protein: 51
  fat: 14
  saturated fat: 2
  carbohydrates: 49
  sugar: 10
  fiber: 8
  cholesterol: 100
  sodium: 430
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/pistachio-crusted-chicken.avif"
---
Preheat the oven to 425 degrees Fahrenheit. In a #small pot{}, combine @veggie stock concentrate{2%unit}, @water{1%cup}, and a pinch of @salt{}. Bring to a boil, then add @quinoa{1%cup}. Cover, reduce heat to low, and simmer until tender ~{15%minutes}.

Wash and dry all produce. Roughly chop @pistachios{3%ounce}. Pat @chicken breasts{24%ounce} dry with paper towels, then place on a lightly oiled baking sheet. Season with @salt{} and @pepper{}. Spread a thin layer of @dijon mustard{4%tablespoon} on top of the chicken. Press @pistachios{} into the mustard. Bake until the chicken is no longer pink in the center, ~{20%minutes}.

While the chicken cooks, chop @Persian cucumbers{1%unit} into small cubes. Halve @grape tomatoes{12%ounce}. 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.

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{}.

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).

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