Thursday 12 November 2015

Griddled Chicken with quinoa Greek salad

Griddled Chicken with quinoa Greek salad

  • 225g quinoa
  • 25g butter
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove crushed
  • 400g chicken mini fillets
  • 1 ½ 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 of mint leaves, chopped
  • Juice and zest ½ lemon

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 minutes 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, season well.  Serve with the chicken fillets on top, drizzled with any buttery chicken juices. 

This is a nice light zesty dinner with scope for chopping and changing the ingredients to suit your own taste.  As an addition I added some rocket to the dish, you could also add roughly chopped cucumber.  The recipe is courtesy of BBC goodfood    

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