Here’s a delicious and easy midweek meal to make

Try this delicious Mediterranean dish, which is easy to make. Not only that, but it includes just enough nutrients you need to get you through the day.

Photographer: Adrianna Anastasiades
Photographer: Adrianna Anastasiades

Serves 4 people    Preparation: 10 minutes   Cooking time: 30-40 minutes


1 packet of Feta Cheese

2 red peppers

750g of chicken thighs or legs

1 packet of quinoa

1 splash of balsamic vinegar

1 lemon

Seasoning’s for the marination of the chicken: pepper, sea salt, thyme, oregano, paprika – as much as you like


Step 1. Boil a pot of water, once boiled put the washed quinoa in until it is fully cooked. Wash and chop the red peppers in half and then de-seed them. Then heat up a griddle on a low heat with oil (preferably olive oil) and place the peppers on there.

Step 2. Wash the chicken and place it in a bowl. Add all the seasoning’s and squeeze the lemon in the bowl and marinate the chicken. Turn on the grill to hot and place the chicken under the grill on a tray or an oven proof dish.

Step 3. Whilst the peppers are cooking, add a splash of balsamic vinegar each time you flip the side of the peppers. Keep turning the chicken on each side, so the skin can become crispy and it can be fully cooked throughout.

Step 4. Once the quinoa is cooked, drain it and set it to the side to leave it to cool. It should take up to 40 minutes for the chicken to cook. You can tell that it’s cooked if the meat is white and clear with no bloody juices running and the skin is fully crisp. The skin of the pepper should have a glaze on it and the inside of the pepper should be soft and cooked.

Step 5. Once you have laid everything on your plate, grab the feta and crumble it on top and all over the dish. Enjoy.

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