1 red chilli
1 garlic clove
1½ tbsp extra-virgin olive oil
handful pitted black kalamata olives
1 red onion
100g feta cheese, crumbled
small bunch mint
juice and zest ½ lemon
ready in 20 mins
1)Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
2)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.
3)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.