GreekMain course
Chicken Quinoa Greek Salad
This is a substantial salad built around fluffy quinoa and pan-grilled chicken, brightened with crumbled feta, briny olives, and fresh mint. The chicken breasts are seasoned and cooked quickly, then finished with a spicy butter paste of chilli and garlic, letting it melt over the hot meat. While the chicken cooks, you'll prepare the quinoa and chop the vegetables. Everything gets tossed with a simple lemon and olive oil dressing for a fresh, light meal that comes together quickly.
Method
3 steps · 18 min total
- 01
Cook and Cool Quinoa
Start by cooking the quinoa according to its package directions. Once it's done, rinse it under cold water to cool it down and stop the cooking, then drain it thoroughly so it's not watery. - 02
Grill Chicken with Spicy Butter
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.
