Instructions
Begin by cooking the quinoa according to the package instructions. Once cooked, rinse the quinoa thoroughly under cold running water to cool it down and remove any residual bitterness, then drain it well to avoid sogginess. While the quinoa is cooking, prepare a fragrant paste by combining the butter with finely chopped chilli and garlic. This aromatic mixture will infuse the chicken with wonderful flavor. Next, take the chicken breasts and toss them gently in 2 teaspoons of olive oil, seasoning them with salt and pepper to taste. Heat a griddle pan until smoking hot, then lay the chicken fillets down carefully. Cook each side for 3 to 4 minutes, or until the chicken is fully cooked through and beautifully charred. Once cooked, transfer the chicken to a plate and dot the spicy chilli-garlic butter over the top, allowing it to melt and create a luscious, flavorful glaze. In a large mixing bowl, combine the juicy chopped tomatoes, a handful of black olives, finely chopped red onion, crumbled feta cheese, and freshly chopped mint. Add the cooled, fluffy quinoa and toss everything gently. Dress this vibrant salad by stirring in the remaining olive oil, freshly squeezed lemon juice, and a hint of lemon zest, seasoning with salt and pepper to perfect the balance. To serve, plate the quinoa salad and place the warm chicken fillets on top. Drizzle any buttery juices left on the plate over the chicken for an extra burst of flavor. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld. You can also swap regular butter with a garlic-infused butter for a stronger garlic punch.
