Griddled chicken with quinoa Greek salad

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• 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.

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• 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.

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• Dave.T

  01 August 2012

  Dave.T commented on this recipe

  this was a MASSIVE HIT in our house.

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• Lisa220

  11 February 2013

  Lisa220 commented on this recipe

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

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• 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?!!?

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• CSCollins

  03 April 2013

  CSCollins commented on this recipe

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

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• 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

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

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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

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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

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