Greek Salad with Quinoa and Chicken
A light and nutritious salad featuring tender chicken, fluffy quinoa, and classic Greek ingredients. Perfect for lunch or a light dinner.
Ingredients
- 225 g Quinoa
- 25 g Butter
- 1 pcs Red chili pepper
- 1 clove Garlic
- 400 g Chicken breast
- 2 tbsp Olive oil
- Black olives
- 1 pcs Red onion
- 100 g Feta cheese
- Mint
- Lemon
Instructions
- Prepare the quinoa according to package instructions. Rinse it thoroughly with cold water and drain well.
- Mix the softened butter with finely chopped red chili pepper and minced garlic until you have a smooth paste.
- Pat the chicken breasts dry with paper towels, season with salt and pepper. Drizzle with 2 teaspoons of olive oil. Place on a preheated grill pan and cook for 3–4 minutes on each side until cooked through. Transfer the chicken to a plate, spread the spiced butter on top, and let it melt.
- In a large bowl, combine the chopped tomatoes, olives, finely diced red onion, crumbled feta cheese, and mint. Add the cooked quinoa. Drizzle with the remaining olive oil, freshly squeezed lemon juice, and lemon zest. Toss well and season with salt and pepper to taste.
- Place the salad on a plate, top with the chicken breast, and drizzle with the remaining pan juices and oil. Serve immediately.