Chicken Quinoa Greek Salad

Chicken · Greek

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← Camp Kitchen

Ingredients

Quinoa225g

Butter25g

Red Chilli1 chopped

Garlic1 clove finely chopped

Chicken Breast400g

Olive Oil2 tbs

Black OlivesHandful

Red Onions1 chopped

Feta100g

MintChopped

LemonJuice of 1/2

Method 0/3 steps

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.