Friday, 6 September 2013

Chilli and Garlic Grilled Chicken with Quinoa Greek Salad

This is a very healthy and syn free meal on extra easy. If you can't find quinoa you can always use rice, or a combination of basmati and wild rice, you could even try spelt.

Syn free if you use the feta as your healthy A, if not the feta is 3 syns for 25g

Chicken serves 2 Quinoa Greek Salad serves 8, so plenty of leftovers for future lunches or picnics.

Chilli and Garlic Grilled Chicken Ingredients

2 large skinless and boneless chicken breasts, sliced into quarters
1 red chilli finely chopped
1 garlic clove finely chopped
extra virgin olive oil fry light


Spray the chicken pieces with frylight and sprinkle over the chopped chilli and garlic, season and leave to marinade for at least 1 hour.

Heat a griddle pan till smoking then fry the chicken till cooked through, turning half way.

Quinoa Greek Salad Ingredients

2 cups of quinoa cooked as per packets instructions.
1 punnet of cherry tomatoes quartered
8 black olives chopped
1 red onion finely chopped
½ cucumber seeds removed and sliced
100g feta, or your daily allowance
small bunch of mint leaves roughly chopped
juice and zest of a lemon
1 tbsp red wine vinegar
½ tsp sweetener
1 tbsp mint sauce unsweetened
1 tsp greek seasoning
1 tbsp water


Put all the vegetables in a large bowl, stir in the quinoa. Whisk together the lemon juice and zest, red wine vinegar, sweetener, mint sauce, greek seasoning and water. Pour over the dressing, mix in and sprinkle over the feta and chopped mint, serve with the chicken.

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