Griddled chicken with quinoa Greek salad

Griddled chicken with quinoa Greek salad

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(48 ratings)

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates8g
  • carbs35g
  • sugars8g
  • fibre2g
  • protein37g
  • salt1.4g
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Ingredients

  • 225g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g chicken mini fillets
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice and zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

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

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
26th Jun, 2012
4.05
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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