Holiday-at-home recipe for 4 people, takes only 20 mins; recipe has quinoa, butter, red chilli, garlic clove, chicken, extra-virgin olive oil, vine tomato, black kalamata olive, red onion, feta cheese, mint and lemon.
Griddled chicken with quinoa Greek salad
Course: Holiday-at-home
Servings
4
servings
Prep time
20 mins
Ingredients
- Quinoa: 225g quinoa
- Butter: 25g butter
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Garlic Clove: 1 garlic clove, crushed
- Chicken: 400g chicken mini fillets
- Extra Virgin Olive Oil: 1 1/2 tbsp extra-virgin olive oil
- Vine Tomato: 300g vine tomato, roughly chopped
- Black Kalamata Olive: handful pitted black Kalamata olive
- Red Onion: 1 red onion, finely sliced
- Feta Cheese: 100g feta cheese, crumbled
- Mint: small bunch mint leaves, chopped
- Lemon: juice and zest 1/2 lemon
Directions
- 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 hotgriddle panand 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.
