Griddled Chicken with Quinoa Greek Salad

Ingredients

• Quinoa

  Uncooked

  2 cup or 340g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 clove or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Feta cheese

  4 oz or 113g

• Spearmint

  Fresh

  2 tbsp or 11g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat a griddle pan over medium-high heat.
2. Cook the quinoa according to package instructions, then rinse with cold water and drain thoroughly.
3. Mix the butter and garlic into a paste. Toss the chicken tenders with 2 tsp of olive oil. Place on the hot griddle pan and cook for 3-4 minutes on each side or until cooked through. Transfer to a plate, dot with the garlic butter, and set aside to melt.
4. Chop the tomatoes, feta, and mint, then toss together in a bowl. Add the cooked quinoa, remaining olive oil, lemon juice, and season with salt and pepper. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.