Chicken Quinoa Greek Salad
A vibrant and wholesome salad combining fluffy quinoa with classic Greek flavours β olives, feta, red onion and fresh mint β topped with juicy spiced griddled chicken breast. Light yet satisfying, it makes a perfect lunch or dinner any day of the week.
Ingredients
-
Chicken Breastβ 400 g 13β pcs
-
Quinoaβ 225 g π§ 300 ml π₯ 1ΒΌ cup
-
Fetaβ 100 g π§ 100 ml π₯ 6ΒΎ tbsp
-
Olive Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
-
Butterβ 25 g 1ΒΎ pcs
-
Red Onionsβ 150 g π§ 1 pcs
-
Lemonβ 100 g π 1ΒΌ pcs
-
Red Chilliβ 45 g πΆοΈ 1 pcs
-
Garlicβ 5 g π§ 1 pcs
-
Mintβ 5 g 5 pcs
Also in this recipe
- Black Olives handful
Total nutrition
2635 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Cook the quinoa according to the packet instructions, then rinse under cold water and drain thoroughly.
- Meanwhile, mash 25g of butter together with the chopped red chilli and finely chopped garlic clove to form a paste. Toss 400g of chicken breasts in 2 teaspoons of the olive oil and season well. Place on a hot griddle pan and cook for 3β4 minutes on each side, or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to allow it to melt over the chicken.
- Tip the olives, chopped red onion, 100g of crumbled feta and chopped mint into a large bowl. Add the cooked quinoa and toss everything together. Stir through the remaining olive oil and the juice of half a lemon, then season well.
- Serve the quinoa salad in bowls or on a platter with the chicken fillets placed on top, drizzled with any buttery juices from the resting plate.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed