Griddled Chicken With Quinoa Greek Salad
This flavorful recipe combines tender chicken fillets with a zesty quinoa salad featuring vine tomatoes, kalamata olives, red onion, and crumbled feta cheese. The chicken is cooked to perfection and topped with a spicy butter mixture for an extra burst of flavor. Serve this dish for a delicious and satisfying meal that everyone will enjoy.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 473 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.4 milligram of sodium
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