Griddled chilli-garlic butter chicken crowns a bright bowl of fluffy quinoa tossed with tomatoes, briny black olives, red onion, crumbled feta and fresh mint, all lifted by lemon and good olive oil. A protein-packed Greek-inspired salad that eats like a full meal.
Cook ModeCook the quinoa following the pack instructions, then rinse under cold water and drain thoroughly.
QuinoaMeanwhile, mash the butter, red chilli and garlic together into a smooth spicy paste; set aside.
Butter
Red chilli
GarlicToss the chicken breasts with 2 tsp of the olive oil and season well.
Chicken breast
Olive oilLay the chicken in a hot griddle pan and cook for 3 to 4 minutes on each side, until cooked through. Transfer to a plate, dot with the spicy butter and set aside so it melts.
Chicken breastButterTip the olives, red onion, feta and mint into a bowl, then toss through the cooked quinoa.
Black olives
Red onion
Feta
MintQuinoaStir through the remaining olive oil along with the lemon juice and zest, and season well.
Olive oil
LemonServe the quinoa salad topped with the griddled chicken, drizzled with any buttery chicken juices.
Chicken breastSubstitutions, timing tweaks — anything to remember next time.
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