Chicken Quinoa Greek Salad Recipe

Meanwhile, combine the butter, finely minced red chilli, and garlic to form a smooth paste.

Toss the chicken fillets with 2 teaspoons of olive oil and a good pinch of salt and pepper. Heat a griddle pan until it's quite hot, then lay the chicken in. Cook for 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks.

Transfer the cooked chicken to a plate. Immediately dot the spicy butter paste over the hot chicken, letting it melt and coat the fillets. Set aside.

In a large bowl, combine the chopped tomatoes, black olives, thinly sliced red onion, crumbled feta, and fresh mint. Add the cooled, cooked quinoa to the bowl.

Pour in the remaining olive oil, fresh lemon juice, and lemon zest. Toss everything together gently to combine, then season well with salt and pepper.

Serve the salad with the grilled chicken fillets arranged on top, making sure to drizzle any buttery, spicy juices from the chicken plate over the entire dish.