A fresh, protein-packed Greek-style quinoa salad with griddled chilli-butter chicken, olives, feta and mint, brightened with lemon. Light yet satisfying.
- 225g Quinoa
- 25g Butter
- 1 chopped Red Chilli
- 1 clove finely chopped Garlic
- 400g Chicken Breast
- 2 tbs Olive Oil
- Handful Black Olives
- 1 chopped Red Onions
- 100g Feta
- Chopped Mint
- Juice of 1/2 Lemon
Video
Preparation
- 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 in 2 tsp of the olive oil with some seasoning, then griddle in a hot pan for 3–4 minutes each side until cooked through. Transfer to a plate, dot with the spicy butter, and set aside to melt.
- Tip the tomatoes, olives, onion, feta and mint into a bowl and toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well.
- Serve with the chicken on top, drizzled with any buttery chicken juices.
