Instruction

• 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 the 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