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Griddled chicken with quinoa Greek salad

Griddled chicken with quinoa Greek salad

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Rating: 5 out of 5.51 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal473
fat20g
saturates8g
carbs35g
sugars8g
fibre2g
protein37g
low insalt1.4g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.51 ratings
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