4
Greek
Chicken Quinoa Greek Salad
Allergens: Milk
Chicken and quinoa over a Greek salad, protein-heavy lunch that travels well.
Ingredients
- Olive oil 2 tbsp
- Fresh mint
- Fresh chilli 1
- Garlic 1 clove
- Lemon
- Red onion 1
- Chicken breast 400 g
- Butter 25 g
- Feta 100 g
- Olives
- Quinoa 225 g
Method
- 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.