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 tenders

  Uncooked

  12 tender, raw or 600g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole (2-3/5" dia) 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 griddle pan.
2. Cook the quinoa following the package instructions, then rinse in cold water and drain thoroughly.
3. Meanwhile, mix the butter and garlic into a paste. Toss the chicken tenders in 2 tsp of the olive oil. Lay on the hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the garlic butter and set aside to melt.
4. Next, chop the tomatoes, feta, and mint and toss together in a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice, and season well with salt and pepper. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

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