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.