Name: Griddled chicken with quinoa Greek salad
Total time: 20 min
Yield: 4
Cuisine: Greek
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 tomato roughly chopped; handful pitted black Kalamata olive; 1 red onion finely sliced; 100g feta cheese crumbled; small bunch mint leaves, chopped; juice and zest ½ lemon

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Griddled chicken with quinoa Greek salad

Griddled chicken with quinoa Greek salad

Good Food team

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Serves 4

Easy

Total time: 20 mins

Ready in 20 mins

A star rating of 4.8 out of 5.62 ratingsRate

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A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint

Gluten-free

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Lamb & potato kebabs with minty broad beans

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Ingredients

Nutrition

Units:

MetricUS

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 tomato

roughly chopped
handful pitted black Kalamata olive
1 red onion

finely sliced
100g feta cheese

crumbled
small bunch mint

leaves, chopped
juice and zest ½ lemon

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Nutrition: per serving

kcal473
fat20g
saturates8g
carbs35g
sugars8g
fibre2g
protein37g
salt1.4g

low

Method

step 1

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.8 out of 5.62 ratings

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