Chicken Quinoa Greek Salad

Area of Origin: Greek

Category: Chicken

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Ingredients and Measurements:

225g of Quinoa
25g of Butter
1 chopped of Red Chilli
1 clove finely chopped of Garlic
400g of Chicken Breast
2 tbs of Olive Oil
Handful of Black Olives
1 chopped of Red Onions
100g of Feta
Chopped of Mint
Juice of 1/2 of Lemon

	Serving Size	Calories	Total Fat	Saturated Fat	Protein	Sodium	Potassium	Cholesterol	Carbohydrates	Fiber	Sugar
quinoa	100g	121.8	1.9g	0.2g	4.4g	6mg	152mg	0mg	21g	2.8g	0.9g
butter	100g	721.5	79.6g	51.1g	0.8g	637mg	23mg	215mg	0.1g	0g	0.1g
chilli	100g	120.8	7.1g	2.3g	7.6g	417mg	75mg	21mg	6.2g	0.5g	1.1g
garlic chicken	100g	161.4	6.2g	1.8g	20g	113mg	161mg	58mg	3.3g	0.3g	0.3g
chicken breast	100g	166.2	3.5g	1g	31g	72mg	226mg	85mg	0g	0g	0g
olive oil	100g	869.2	101.2g	13.9g	0g	1mg	0mg	0mg	0g	0g	0g
black olives	100g	118.2	10.7g	1.4g	0.9g	744mg	2mg	0mg	6.4g	3.2g	0g
red onions	100g	42.9	0.2g	0g	1.4g	2mg	35mg	0mg	10.3g	1.4g	4.7g
feta	100g	260.8	21.1g	14.8g	14.2g	899mg	343mg	88mg	4.1g	0g	4.1g
mint	100g	405.2	0g	0g	0g	38mg	2mg	0mg	98.6g	0g	63.5g
lemon	100g	29	0.3g	0g	1.1g	2mg	15mg	0mg	9.3g	2.7g	2.5g

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.

Recipe Details