Greek Chicken and Quinoa Salad

Name: Greek Chicken and Quinoa Salad
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 225g dried quinoa; 25g butter, softened; 1 red chilli, finely chopped; 1 garlic clove, finely chopped; 400g chicken breasts; 2 tbsp olive oil; handful pitted black olives; 1 red onion, finely chopped; 100g feta, crumbled; small bunch fresh mint, finely chopped; juice and zest of ½ lemon

Zesty griddled chicken tossed with nutty quinoa, salty feta, kalamata olives and fresh fragrant mint.

25 min serves 2 Easy Watch

Ingredients

225g dried quinoa300g

25g butter, softened250g

1 red chilli, finely chopped65g

1 garlic clove, finely chopped3 pack

400g chicken breasts500g

2 tbsp olive oil500ml

handful pitted black olives340g

1 red onion, finely chopped1 pack

100g feta, crumbled200g

small bunch fresh mint, finely chopped25g

juice and zest of ½ lemon1 pack

Method

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

Cost to cook

serves 2 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £7.79 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£13.72 est. · serves 2

Meal prep

Meal prep Date nightgluten-free