Griddled chicken with quinoa Greek salad

Latest comments and suggestions

• Frantic Flapjack

  26 June 2012

  Frantic Flapjack rated and commented on this recipe

  

  The chicken was lovely with the spicy butter. I used couscous instead of quinoa and put in chopped coriander and mint, halved cherry tomatoes, a few chopped sundried tomatoes, spring onions and feta cheese.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katybal

  09 July 2012

  katybal rated and commented on this recipe

  

  This outstandingly tasty dish is very easy to make and the kids loved it.We'd never cooked with quinoa before but this is a firm favourite in our house.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dave.T

  01 August 2012

  Dave.T commented on this recipe

  this was a MASSIVE HIT in our house.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa220

  11 February 2013

  Lisa220 commented on this recipe

  Just made this for lunch....it was delicious, quick easy and full of flavour...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CSCollins

  03 April 2013

  CSCollins rated and commented on this recipe

  

  Have only recently discovered quinoa and this was my 2nd attempt at using it. This recipe turned out to be a real gem. The flavours were fresh and the chicken beautifully tender. So easy too! I used 3 large breasts and cut them into smaller "fillets". I added extra fresh basil and parsley to the mint leaves in the quinoa and when served I sprinkled with a small handful of mixed seeds. Also served with rocket for a bit more "greenery" on the plate. Only negative comment was that it tasted much better than it looked (the quinoa I think) and if you wore a blindfold while eating it would be perfect. Not sure if this is a teenage reflection on my presentation skills though?!!?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CSCollins

  03 April 2013

  CSCollins commented on this recipe

  Ooh - forgot to say, left out the olives as we're not keen.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marion

  03 May 2013

  Marion rated and commented on this recipe

  

  I thougt this was a nice and light dinner really easy to make, i used turkey breast as it was on offer perfect for summer meal

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stingray

  12 June 2013

  Stingray rated and commented on this recipe

  

  This tasted lovely, very flavoursome. I didn't make the spicy butter but added the garlic and chilli to the chicken while I was frying it for a less pungent flavour. It was really nice this way. Will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2196639/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 225g quinoa
• 25g butter
• 1 red chilli , deseeded and finely chopped
• 1 garlic clove , crushed
• 400g chicken mini fillets
• 1½ tbsp extra-virgin olive oil
• 300g vine tomatoes , roughly chopped
• handful pitted black kalamata olives
• 1 red onion , finely sliced
• 100g feta cheese , crumbled
• small bunch mint leaves, chopped
• juice and zest ½ lemon

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Gluten-free

Ingredients

• 225g quinoa
• 25g butter
• 1 red chilli , deseeded and finely chopped
• 1 garlic clove , crushed
• 400g chicken mini fillets
• 1½ tbsp extra-virgin olive oil
• 300g vine tomatoes , roughly chopped
• handful pitted black kalamata olives
• 1 red onion , finely sliced
• 100g feta cheese , crumbled
• small bunch mint leaves, chopped
• juice and zest ½ lemon

PER SERVING

473 kcalories, protein 37g, carbohydrate 35g, fat 20 g, saturated fat 8g, fibre 2g, sugar 8g, salt 1.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.