"Quinoa" Greek Salad
Ingredients
- 2 packages Miracle Rice
- 1 1/2 tablespoons butter or coconut oil, softened
- 1 red chili de-seeded and finely chopped (optional)
- 1 clove garlic crushed
- 1 pound chicken thighs 4 (6)-ounce thighs, boneless skinless
- 2 teaspoons coconut oil
- 1 medium tomato roughly chopped
- 1/4 cup black kalamata olives pitted
- 1 small red onion finely sliced
- 1/2 cup feta cheese crumbled
- 2 tablespoons mint leaves chopped
- 1 lemon juiced and some of the zest
Instructions
- Drain the Miracle Rice, rinse well and set aside.
- In a small bowl, mix the butter, chili and garlic into a paste.
- Rub the chicken in 2 tsp of the oil.
- 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, place the tomatoes, olives, onion, feta and mint into a bowl.
- Toss in the Miracle Rice.
- Stir in the lemon juice and zest, and season well.
- Serve with the chicken drizzled with buttery chicken juices. Optional: drizzle with additional Greek dressing.
Nutrition
Calories: 288 | Fat: 14g | Protein: 33.8g | Carbohydrates: 4.8g | Fiber: 1.1g | P:E Ratio: 1.9