Chicken Quinoa Greek Salad

Name: Chicken Quinoa Greek Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 225 g quinoa, rinsed; 25 g unsalted butter, softened; 1 red chili, finely chopped; 1 clove garlic, finely chopped; 400 g boneless skinless chicken breasts; 2 tbsp olive oil; 200 g cherry tomatoes, halved; 1 handful kalamata or black olives, pitted; 1 small red onion, finely chopped; 100 g feta, crumbled; 2 tbsp fresh mint, chopped; 1 lemon, zest and juice

From the kitchen of Carly

A warm grain bowl that eats like a salad. Griddled chicken with chili-garlic butter melting on top, plus quinoa, feta, olives, mint, and red onion in a lemon-olive-oil dressing. Lunch or dinner, equally good. Cook the quinoa first; the chicken comes together in 8 minutes and you don't want it sitting around getting cold.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: easy

Ingredients

4 servings

225 gquinoa, rinsed
25 gunsalted butter, softened
1red chili, finely chopped
1 clovegarlic, finely chopped
400 gboneless skinless chicken breasts
2 tbspolive oil
200 gcherry tomatoes, halved
1 handfulkalamata or black olives, pitted
1 smallred onion, finely chopped
100 gfeta, crumbled
2 tbspfresh mint, chopped
1lemon, zest and juice

Instructions

Cook the quinoa per the package directions, usually 15 minutes in 2:1 water-to-grain. Rinse under cold water, drain thoroughly, and tip into a wide bowl.
While the quinoa cooks, mash the softened butter with the chopped chili and garlic plus a pinch of salt. Set aside.
Pat the chicken breasts dry. Season generously with salt and pepper, then rub with 2 tsp of the olive oil.
Heat a griddle or cast iron pan to high. When smoking, add the chicken and cook 3 to 4 minutes per side, until well-marked and cooked through (165°F internal).
Move the chicken to a plate. Dot the chili-garlic butter on top and let it melt over the warm meat.
While the chicken rests, add the cherry tomatoes, olives, red onion, feta, and mint to the quinoa.
Whisk the remaining olive oil with the lemon zest and juice plus a pinch of salt. Pour over the quinoa and toss.
Slice the chicken on the bias. Pile the quinoa mix on plates, top with chicken slices. Drizzle any pan-juices and melted butter over the top.

Substitutions

chicken breast to shrimp, halloumi, or chickpeas. Halloumi makes it vegetarian; chickpeas vegan. Shrimp is fastest, 3 minutes per side.
quinoa to couscous, farro, or warm orzo. Couscous cooks fastest (5 minutes). Farro is chewier; orzo is pasta-like.
feta to fresh mozzarella or goat cheese. Goat cheese is creamier and tangier; mozzarella is milder.

Pairs well with: Warm pita and a side of tzatziki, A glass of dry rose or sauvignon blanc, Sparkling water with lemon

Adapted from TheMealDB.