Pistachio Crusted Chicken

• 24 ounces chicken breasts
• 2 tablespoons Dijon mustard
• 2 ounces pistachios
• 1 cup quinoa
• 1 roma tomato
• 1 persian cucumber
• 32 ounces vegetable stock
• 1/4 ounce mint
• 1 shallot
• 1 lime
• 1 jalapeno
• 1 tablespoon sherry wine vinegar

1. Preheat Oven and Cook Quinoa: Preheat oven to 400 degrees, place veggie stock, 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, 15-20 minutes.
2. Prep and Cook Chicken: Wash and dry all produce. Shell and roughly chop pustachios. Pat chicken dry with paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes.
3. Make Salad: While chicken cooks dice cucumber and tomato. Chop mint leaves, saving 1 tbsp for garnish. Halve, peel, and finely dice2 tbsp shallot. Zest and halve lime. Dice jalapeno, removing ribs, and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle with olive oil. Season with salt and pepper.
4. Slice Chicken: When chicken is cooked enough, remove from oven and rest 3 minutes before thinly slicing.
5. Season Quinoa: When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil.
6. Plate: Serve chicken on a bed of quinoa. Spoon cucumber jalapeno salad on top and garnish with reserved mint.

chicken breasts, mustard, pistachios, quinoa, roma tomato, persian cucumber, vegetable stock, mint, shallot, lime, jalapeno, sherry wine vinegar

Taken from www.food.com/recipe/pistachio-crusted-chicken-534982 (may not work)