Today I am going to present you a beautiful recipe of grilled chicken fillets and an authentic salad with Kalamata olives, feta cheese, tomato and mint really healthy and fast prepared very delicious carries a beautiful flavor that you can not imagine going to enjoy a good weekend dinner with your children
1 red chili, deseeded and finely chopped
1 garlic clove, crushed
1½ tbsp extra-virgin olive oil
300g vine tomato, roughly chopped
handful pitted black Kalamata olive
1 red onion, finely sliced
100g feta cheese, crumbled
small bunch mint
juice and zest ½ lemon
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, mix the butter, chili, 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.