This months’ SLJ Favourite Recipe we are featuring a quick an easy family recipe from our lovely coach Sarah who coaches on the mixed Wednesday evening run at 7:30 and also our Increase Your Speed courses. It is a light and summery recipe that is just perfect for this time of year from The BBC Good Food..and it is ready in 20mins! Sarah’s family prefer it without the chilli so its not too spicy for the kids.
Griddled Chicken with Quinoa and Greek Salad
Ingredients for 4:
1 red chilli deseeded and finely chopped
1 garlic clove, crushed
400g mini chicken fillets
1½ tbsp extra virgin olive oil
300g vine tomatoes , roughly chopped
Handful of pitted black Kalamata olives
1 red onion, finely sliced
100g feta cheese, crumbled
Small bunch of mint leaves, chopped
Juice and zest ½ lemon
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of olive 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 olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.