A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint
Total time20 mins
Serves 4
225g quinoa25g butter1 red chilli, deseeded and finely chopped1 garlic clove, crushed400g chicken mini fillets1½ tbsp extra-virgin olive oil300g vine tomato, roughly choppedhandful pitted black Kalamata olive1 red onion, finely sliced100g feta cheese, crumbledsmall bunch mint leaves, choppedjuice and zest ½ lemon
STEP 1Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.STEP 2Meanwhile, 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.STEP 3Next, 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.
