The 2018 World Cup is finally here! While my love for football (soccer...) isn't nearly as great as my love for food, every four years I'm pretty excited to cheer on my favorite teams in this incredible international event. In a complete shock, two of the teams I typically cheer for, the U.S. and the Netherlands, did not qualify for the tournament. All the more energy then to go towards cheering on the German team, my favorite team of all. Their power, consistency, energy, and ability to play as a complete team won me over years ago and I've been a fan ever since.
Other than the thrill of the game, the second best part of the World Cup is, of course, the fun that comes with each match! I love watching together with friends, toasting our favorite teams, and sharing food and drinks. On Sunday morning, Germany will play its first match against Mexico and I'll be gathering with family and friends for the 8am kickoff. Most of the friends are Mexican, so the good-natured rivalry will be at its peak.
Inspired by this first match, I created this recipe for a flavor-filled bowl packed with protein from the beans, rainbow quinoa, and chicken. Fresh veggies and herbs create a bright, vibrant dish that is easy to share at a gathering and a much healthier alternative to the typical snacks that accompany sporting events. Wonderful Pistachios No Shells makes it so easy to incorporate pistachios into the recipe, no cracking required.
For this recipe, I used the lightly salted variety, but the roasted and salted pistachios also would work just as well, while adjusting the final salt level to taste. Not to mention that the new bright green packaging is pretty much the same shade as the jersey of the German goalie Manuel Neuer. I'm going to believe that wasn't an accident. Enjoy and let the games begin!
Rainbow Quinoa Fiesta Bowl with Pistachio Crusted Chicken
2 skinless, boneless chicken breasts
1 egg white
1/2 cup finely chopped Wonderful Pistachios No Shells lightly salted
1/3 cup panko bread crumbs
2 Tbsp coconut oil
1 cup rainbow quinoa, cooked and cooled
1 cup English cucumber, thinly sliced on the diagnol
1/2 small head of red cabbage, thinly sliced
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
2 avocados, sliced
1 cup cherry tomatoes, halved
Juice from 2-3 limes
1/2 cup sour cream
1 tspn - 1 Tbsp Tapatio or other hot sauce, depending on spice level
1 small bunch cilantro, leaves removed from stems
Heat oven to 400°F.
Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, pepper, and salt in another shallow bowl. Dip each chicken breast in the egg white, followed by the pistachio mixture.
Heat a cast iron skillet on medium high. melt the coconut oil and then sear each side of the chicken for 7 minutes until dark golden brown. After the second side has cooked, place the skillet directly in the oven for an additional 7 minutes. Remove carefully and place chicken on a cutting board to cool before cutting into thin slices.
In a small bowl, combine the sour cream, hot sauce, lime juice, and 1/4 cup of chopped cilantro. Mix and then add salt and pepper to taste. Add more lime juice to thin the sauce, if desired.
In a large serving bowl, combine the quinoa, chicken, red cabbage, cucumbers, tomatoes, beans, corn, avocado, the remaining cilantro, and the sour cream sauce. Serve at room temperature.
This post was created in partnership with Wonderful Pistachios. Thank you for supporting the incredible, hand-picked brands that make my work possible.