Tuesday, December 13, 2016

HelloFresh: Pistachio Crusted Chicken over Couscous with Jalapeno Salsa

This was our third recipe from Hello Fresh that we made on Sunday night. The chicken was really good and we definitely want to save the chicken recipe for a use later on. We bought some pistachios yesterday to do just that in the near future! However, the couscous was okay but PRIOR to the addition of the sherry. The jalapeno salsa was not very good and did not go very well with this meal at all. Also, the veggies that we received in this box and the following box were pretty sad. The cucumber was getting pretty squishy, and at this point has only been in our fridge for 3 days,so really shouldn't have been to that point. The tomato was also starting to look pretty sad, as well as the jalapeno.

Pistachio Crusted Chicken over Couscous with Jalapeno Salsa

Yummy chicken!

Out of the oven!


Jalapeno salsa/sald

Chicken ready to bake

What came in our box for this recipe

Here is the original recipe: https://www.hellofresh.com/recipe/detail/577280e6b2baaf3a0c8b4567/pistachio-crusted-chicken-with-quinoa-and-chopped-cucumber-jalapeno-salad/


12 oz chicken breast
1 jalepeno
1 small cucumber
1 lime
1/2 shallot
0.5 cup Quinoa
2 tablespoon Sherry Vinegar
0.25 ounce Mint
1 Roma Tomato
2 tbsp Dijon Mustard
1 ounce Pistachios
1 packet Vegetable Stock Concentrate
1 tablespoon Olive Oil


1. Preheat oven to 400 degrees. Place 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, 15-20 minutes.
2. Wash and dry all produce. Shell and roughly chop pistachios. Pat chicken dry with a 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. While chicken cooks, dice cucumber and tomato. Chop mint leaves, saving 1 TBSP for garnish. Halve, peel, and finely dice 2 TBSP shallot. Zest and halve lime. Dice jalapeño, removing ribs and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle of olive oil. Season with salt and pepper.
4. When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing.
5. 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 (to taste).
6. Serve pistachio-crusted chicken on a bed of quinoa. Spoon cucumber jalapeño salad on top and garnish with reserved mint.

What we liked:

The chicken was great!

What we didn't like:

The salsa and the sherry addition to the couscous

What Kaspian and Astrid thought about it:

Kaspian liked the couscous, plain. Astrid went crazy for the cucumbers and tomatoes and made us pick them out of the salsa that we were not eating anyways. She at them ALL. 

Next time:

Keep the chicken, make couscous without sherry and do not make the salad. 

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