Saturday, January 14, 2017

Pistachio Crusted Chicken with Shallot Garlic Lemon Quinoa

This was a quick dish that we put together for dinner. We split the chicken breasts in half lenghtwise to make them thinner and ensure that they would cook faster.
The quinoa we made in our new multi-cooker! We had a Tim3 machine one, but it got recalled, and even though we submitted everything for the recall back in November, we haven't received a new one yet. So, we went to Costco and got an Aroma multicooker (which has a sushi rice button! Very excited to use that in the near future).

We also made a simple green salad with cubed cucumbers, tomatoes, fresh dill and parsley all with a mixture of olive oil and vinegar, salt and pepper. This resulted in a refreshing green salad which went well with the rest of dinner.

Shallot Quinoa with Pistachio Crusted Chicken


1.5 cups Quinoa
1 shallot, chopped
3 garlic cloves, chopped
2 cups chicken stock
2 tablespoons olive oil
juice of 1/2 lime

2 chicken breasts cut in half to make them thinner
1/4 cup chopped pistachio nuts
2 tablespoons dijon mustard
salt and pepper


1. Pour 1 tablespoon olive oil into multi cooker. Add shallots and garlic. When softened, add rinsed quinoa and chicken stock. Cover and cook (we had a quinoa button on our multi cooker!) When ready, add the rest of the olive oil and juice of 1/2 lime. Toss and serve.

1. Preheat oven to 400 F
2. Place chicken into an ovensafe dish. Spread dijon mustard over chicken, Season with salt and pepper. Add pistachios.
3. Bake for about 25-30 minutes uncovered until chicken is done. Serve

What we liked:

Easy and delicious dinner

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He liked the quinoa. Astrid also loved all aspects of this meal. 

Next time:

No changes needed. 

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