- 225g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 400g chicken mini fillets
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1½ tbsp extra-virgin olive oil
- 300g vine tomato, roughly chopped
- handful pitted black kalamata olives
- 1 red onion, finely sliced
- 100g feta cheese, crumbled
- small bunch mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice and zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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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.