Chicken with Gluten-free Greek salad

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

Ingredients:

  • 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

Directions:

  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.

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