MEDITERRANEAN CHICKEN THIGH SALAD

FEEDS 4

• 2 carrots, diced

• 1 onion, diced

• 5 garlic cloves, chopped

• 500g green olives, pitted

• 8 chicken thighs

For the salad:

• 170g quinoa

• 1 red pepper, sliced

• ½ cucumber, sliced

• 150g tomatoes, halved

• Feta, crumbled, to taste

METHOD

Cook the carrots and onion in a pan with oil for 3 mins. Mix in the garlic, olives and 150ml water, then add the chicken and cook on a low heat for 45 mins. While waiting, boil the quinoa, combine it with the salad once cooked and dress with oil, balsamic vinegar and crumbled feta. Plate up with the thighs and extra olives for a taste of the Med.