Chicken Quinoa Greek Salad

Name: Chicken Quinoa Greek Salad
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 225g Quinoa; 25g Butter; 1 chopped Red Chilli; 1 clove finely chopped Garlic; 400g Chicken Breast; 2 tbs Olive Oil; Handful Black Olives; 1 chopped Red Onions; 100g Feta; Chopped Mint; Juice of 1/2 Lemon

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Greek flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 40 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 18 min total

225g Quinoa
25g Butter
1 chopped Red Chilli
1 clove finely chopped Garlic
400g Chicken Breast
2 tbs Olive Oil
Handful Black Olives
1 chopped Red Onions
100g Feta
Chopped Mint
Juice of 1/2 Lemon

Step-by-step instructions

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.

Why this works on a weeknight

Chicken Quinoa Greek Salad genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Big Salad Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chicken Quinoa Greek Salad actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥗 Big Salad Bowls Chicken Greek ⚡ 30-Min Dinner