Chef Helen Marie logoChef, Helen Marie

Cook mode · Mediterranean · Meat

Greek Chicken and Quinoa Salad

Tender spiced chicken breast resting over fresh organic quinoa, crisp vegetables, tangy feta, and fragrant garden mint.

25 min hands-on · serves 4 · about 480 calories per serving

Watch it being made — pause anytime and follow along at your own pace.

Cook Quinoa for Greek Chicken and Quinoa Salad
12:00Step 1 of 6
Cook Quinoa

Rinse the quinoa thoroughly and simmer according to package instructions until tender, about 12 minutes. Rinse under cold water and drain well.

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On the counter

  • Organic quinoa225g
  • Organic chicken breast fillets400g
  • Grass-fed butter, softened25g
  • Organic red chilli, finely chopped1
  • Organic garlic clove, minced1
  • Extra virgin olive oil2 tbsp
  • Kalamata or black olives, pitted1 handful
  • Organic red onion, finely diced1
  • Organic cherry tomatoes, halved150g
  • Organic feta cheese, crumbled100g
  • Fresh organic mint, chopped2 tbsp
  • Organic lemon, zested and juiced1/2

Nutrition & balance

About 480 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

  • Add a side of leafy greens or colorful vegetables for variety and fiber.
  • This is a richer dish; pair it with vegetables or fruit and choose a portion that suits you.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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80 min hands-on · serves 4 · ~420 cal/person

+ 40 min soaking