Chicken With Quinoa Greek Salad

15 mins

437 cals



  • 2 tbsp coconut oil
  • 1 cup quinoa
  • 1red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g chicken mini fillets
  • 300g vine tomatoes, roughly chopped
  • handful pitted black olives
  • 1 red onion, finely sliced
  • 100g feta cheese, crumbled
  • small bunch mint leaves, chopped
  • juice and zest ½ lemon

Nutritional Info

  • Per serving
  • Calories 437
  • Protein 40g
  • Carbohydrates 24g
  • Sugar 7g
  • Fibre 4g
  • Fat 21g


  • Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
  • Meanwhile, mix 1 tbsp coconut, chilli and garlic into a paste. Toss the chicken fillets in 1tbsp coconut 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 lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
  • Serves 3