Chicken Quinoa Greek Salad
Ingredients
- Quinoa – 225g
- Butter – 25g
- Red Chilli – 1 chopped
- Garlic – 1 clove finely chopped
- Chicken Breast – 400g
- Olive Oil – 2 tbs
- Black Olives – Handful
- Red Onions – 1 chopped
- Feta – 100g
- Mint – Chopped
- Lemon – Juice of 1/2
Instructions
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste.
- Toss the chicken fillets in 2 tsp of the olive oil with some seasoning.
- Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through.
- Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl.
- Toss in the cooked quinoa.
- Stir through the remaining olive oil, lemon juice and zest, and season well.
- Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
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