cook & PREP 20mins SERVES 4

220 Triathlon Magazine - - Nutrition -

IN­GRE­DI­ENTS • 225g quinoa • 25g but­ter • 1 red chilli, de­seeded and finely chopped • 1 gar­lic clove, crushed • 400g chicken mini fil­lets • 1 ½ tb­sps ex­tra-vir­gin olive oil • 300g vine tomato, roughly chopped • Hand­ful pit­ted black kala­mata olives • 1 red onion, finely sliced • 100g feta cheese, crum­bled • Small bunch mint leaves, chopped • juice and zest ½ lemon


1 Cook the quinoa fol­low­ing the pack in­struc­tions, then rinse in cold wa­ter and drain thor­oughly. 2 Mean­while, mix the but­ter, chilli and gar­lic into a paste. Toss the chicken fil­lets in 2tsps of the olive oil with some sea­son­ing. Lay in a hot grid­dle pan and cook for 3-4mins each side or un­til cooked through. Trans­fer to a plate, dot with the spicy but­ter and set aside to melt. 3 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.

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