INGREDIENTS
12 oz
chicken breasts
1
unit persian cucumber
1
unit jalapeño
1/2 cup
quinoa
1 tbsp
sherry vinegar
1/4 oz
mint
4 oz
grape tomatoes
2 tsp
dijon mustard
1 oz
pistachios
1
unit lime
1
unit shallot
1
unit veggie stock concentrate
1 serving
unit salt
1 serving
unit pepper
3 tsp
olive oil