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Chicken Quinoa Greek Salad

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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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