Ingrédients (4 portions)

• Quinoa 8 ounces
• Butter 2 tablespoons
• Red Chilli 1 chopped
• Garlic 1 clove, finely chopped
• Chicken Breast 14 ounces
• Olive Oil 2 tablespoons
• Black Olives 1 handful
• Red Onions 1 chopped
• Feta 3.5 ounces
• Mint 1 chopped
• Lemon Juice of 1/2

Préparation

1. 1
   Cook the quinoa according to package directions, then rinse with cold water and drain well.
2. 2
   Mix butter, red chili, and garlic to season the chicken.
3. 3
   Grill the chicken until fully cooked, then let it cool and slice.
4. 4
   Combine quinoa, olives, red onion, feta, mint, lemon juice, and olive oil.
5. 5
   Add the sliced chicken.
6. 6
   Refrigerate for the next day; save a lemon wedge to freshen upon serving.