Chicken Quinoa Greek Salad

Greek
Main

190

Calories

12 g

Carbs

13 g

Fat

6 g

Protein

Chicken Quinoa Greek Salad

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.

Ingredients

Quinoa

Quinoa

225g

Butter

Butter

25g

Chicken Breast

Chicken Breast

400g

Olive Oil

Olive Oil

2 tbs

Black Olives

Black Olives

Handful

Red Onions

Red Onions

1 chopped

Mint

Mint

Chopped

Lemon

Lemon

Juice of 1/2

Garlic Clove

Garlic Clove

1 clove finely chopped

Feta

Feta

100g

Red Chilli

Red Chilli

1 chopped

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