Chicken with Gluten-free Greek salad


This is a very light dinner dish of grilled chicken with authentic quinoa Greek salad.


  • 1 lb. chicken fillets
  • ½ lb. round tomatoes (sliced)
  • 8 Kalamata olives
  • 1 lemon for juice and zest
  • 1 garlic clove (crushed)
  • 1 ½ Tbsp. olive oil
  • 8 oz. quinoa
  • 1 Tbsp. melted butter
  • 1 finely chopped red chili pepper
  • 1 onion, finely chopped
  • ½ c. feta cheese (crumbled)
  • Mint leaves as desired (chopped)
  • Salt
  • Pepper


  1. Follow package instructions to cook quinoa until done. Thoroughly rinse the cooked quinoa under running water and drain.
  2. In the meantime, mix together garlic, chili pepper and butter into a paste.
  3. Toss together chicken fillets with some seasoning and 1 tablespoon olive oil until well coated.
  4. Arrange the coated chicken fillets in a hot griddle pan and cook until cooked through, for about 4 minutes on each side.
  5. Transfer the cooked chicken to a plate, sprinkle with the spiced butter and let melt.
  6. Combine together mint, feta cheese, onion, olives and tomatoes in a bowl; toss the mixture and mix in the cooked quinoa. Stir in lemon zest, lemon juice, seasoning and the remaining olive oil. Top with the chicken fillets and spiced butter.