1 red chilli
1 garlic clove, crushed
1 ½ tbsp extra-virgin olive oil
300g vine tomatoes roughly chopped
handful pitted black Kalamata olives
1 red onion, finely sliced
100g feta cheese, crumbled
small bunch of mint
½ lemon – juice and zest
Put the quinoa in a saucepan and add double the amount of salted water. Bring to the boil and then simmer for 10 to 15 minutes. Rinse in cold water before draining thoroughly.
Mix the butter, chilli and garlic into a paste and then toss the chicken fillets in about 2tsp of olive oil, add pepper and salt.
Lay the chicken in a really hot griddle pan and cook for 3-4 mins each side. Transfer to a plate, and cover with the spicy butter.
Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Stir through the cooked quinoa and add the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Perfect food for feeling healthy, and I would say it's also nice on a cold day by warming it very lightly in a pan.
this looks nice, but I have given up on tomatoes until summer. The ones we can buy in the UK look round and red but taste of nothing! I'll keep this in mind when the season starts.
This is my sort of dish! Much nicer than a sandwich for lunch, and anything with feta and olives has got my vote. It definitely needs the lemon though.