Chicken Quinoa Greek Salad
A Greek dinner. Ready in about 29 minutes. Difficulty: medium.
- 24 minPrep (about)
- 5 minCook (about)
- 29 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 14 oz chicken breasts
Fresh & other
- 8 oz quinoa
- 1 oz butter
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 1 clove garlic
- Handful black olive
- 1 red onion
- 3 ½ oz feta
- Chopped mint Shopping tip: Fresh mint leaves.
- Juice of ½ lemon
Sauces & oils
- 2 tbsp olive oil
How to make it
Steps in our own plain words.
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Cook the quinoa following the pack instructions.
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Rinse in cold water.
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Drain well.
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While that cooks, mix the garlic, chilli and butter into a paste.
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Toss your chicken fillets in 2 tsp of your olive oil with some seasoning.
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Lay in a hot griddle pan.
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Cook for 3-4 mins each side until cooked through.
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Move to a plate, dot using the spicy butter.
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Set aside to melt.
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Tip the mint, feta, onion, olives and tomatoes into a bowl.
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Toss in the cooked quinoa.
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Stir through zest, lemon juice and the remaining olive oil.
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Season well.
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Serve with the chicken fillets over the top, drizzled with any buttery chicken juices.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.