The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 300g British Free Range chicken thighs
- 1 onion
-
80g quinoa(Quinoa 100%)
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 midi cucumber
- 40g rocket
- 100g feta (use half) (Milk)
- 1 garlic clove
- 1 unwaxed lemon
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 25g honey
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 636Kcal |
| 574kJ | 2661kJ | |
| Fat | 6.7g | 31g |
| of which saturates | 2.2g | 10g |
| Carbohydrates | 10g | 48g |
| of which sugars | 3.8g | 18g |
| Protein | 9.5g | 44g |
| Salt | 0.31g | 1.4g |
| Fibre | 1.7g | 7.9g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 1 garlic clove (use half)
- 25g honey (use half)
- 1 unwaxed lemon (use half)
-
1 tsp dried oregano (use half)(Dried Rubbed Oregano 100%.)
-
30g Pitted Kalamata Olives (use half)(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 100g feta (use a quarter) (Milk)
- 1 onion (use half)
- 150g British Free Range chicken thighs
- 40g rocket (use half)
- 1 midi cucumber (use half)
-
80g quinoa (use half)(Quinoa 100%)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 135Kcal | 664Kcal |
| 565kJ | 2777kJ | |
| Fat | 6.9g | 34g |
| of which saturates | 2.1g | 11g |
| Carbohydrates | 10g | 49g |
| of which sugars | 3.8g | 19g |
| Protein | 9.0g | 44g |
| Salt | 0.29g | 1.4g |
| Fibre | 1.7g | 8.2g |
High protein
6 plants
Greek-style Chicken Salad with Quinoa, Feta & Olives
Bring Santorini-style sunshine to your dinner table with this vibrant Greek-style salad. Starring juicy free-range British chicken, fluffy quinoa, jucy tomatoes and peppery rocket. Add tangy olives and finish with creamy feta - delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large bowl, a sieve & a grater
Get started
- Peel and finely slice half the onion, then cut the remaining into 2cm thick wedges. Zest and halve the lemon. Finely chop or grate the garlic
- In the large bowl, combine the lemon zest, garlic, oregano, honey, juice from the lemon and 1 tsp oil with a generous pinch of salt
Oven time
- Lay the chicken thighs flat onto one side of the lined baking tray, then pour over three-quarters of the lemon marinade
- Place the onion wedges onto the other side of the tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 16 mins, until cooked through
- Add the the sliced onion to the remaining lemon marinade, mix and leave to pickle
Cook the quinoa & prep the salad
- Add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain and return to the pan
- Halve the tomatoes and olives. Thinly slice the cucumber into 1/2cm thick half-moons
Bring it all together
- Stir the roast onion into the cooked quinoa
- Add the rocket, tomatoes, olives and cucumber to the pickled onion bowl. Crumble in the half pack of feta and season with salt and pepper. Toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the salad and quinoa between plates, topped with the chicken
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