A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint.
Course Dinner
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4serves
Calories 473kcal
Ingredients
225gquinoa
25gbutter
1red chillideseeded and finely chopped
1garlic clovecrushed
400gchicken breastsmini fillets
1 1/2tbspextra virgin olive oil
300gvine tomatoroughly chopped
1handfulblack Kalamata olivepitted
1red onionfinely sliced
100gfeta cheesecrumbled
bunchmint leaveschopped
1/2fresh lemon juice
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.