Lamb & potato kebabs with minty broad beans
A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon
Griddled chicken with quinoa Greek salad
- Preparation and cooking time
- Total time
- Ready in 20 mins
- Easy
- Serves 4
Skip to ingredients
- 225g quinoa
- 25g butter
- 1 red chillideseeded and finely chopped
- 1 garlic clovecrushed
- 400g chickenmini fillets
- 1½ tbsp extra-virgin olive oil
- 300g vine tomatoroughly chopped
- handful pitted black Kalamata olive
- 1 red onionfinely sliced
- 100g feta cheesecrumbled
- small bunch mintleaves, chopped
- juice and zest ½ lemon
Nutrition: per serving
- kcal473
- fat20g
- saturates8g
- carbs35g
- sugars8g
- fibre2g
- protein37g
- salt1.4glow
Method
step 1
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
step 2
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.
step 3
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.
