4 Servings 20 min Cook
2 1/4 Grams Quinoa
1/4 Grams Butter
1 Clove Garlic
12 Tender, raw Chicken Breast Tenders
4 Tsp Olive Oil
2 Medium whole (2-3/5" dia) Tomatoes
4 Oz Feta Cheese
2 Tbsp Spearmint
1 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
Preheat griddle pan.
Cook the quinoa following the package instructions, then rinse in cold water and drain thoroughly.
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.
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.
