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Grilled Chicken with Quinoa Greek Salad

June 2, 2012

This recipe is delicious as a lunch or supper and can be made for 1 or 10 easily.

Ingredients for 4:

  • 225g/8oz quinoa
  • 25g/1 oz butter, softened
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g/14 oz chicken mini fillets
  • olive oil
  • 300g/11 oz vine tomatoes, roughly chopped
  • handful of pitted Kalamata olives
  • 200g/8 oz feta cheese, crumbled
  • small bunch mint leaves, chopped
  • juice and zest of 1/2 lemon

Cook the quinoa as the packet says. Once cooked rinse in cold water and drain thoroughly.

Mix the butter, chilli and garlic into a paste. Toss the chicken fillets with a little olive oil and some seasoning. Lay the fillets in a hot frying pan and cook for 3 – 4 minutes on each side until golden and cooked through. Remove from the heat and dot with the spicy butter. Set aside to melt.

Tip the tomatoes, olives, feta and mint into a bowl. Toss in the quinoa and stir through a drizzle of olive oil, the lemon juice and zest and season well.

Divide onto serving plates and top with the chicken fillets. Drizzle over the melted butter and serve.

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