Jerusalem Mediterranean Chef’s Table
Recipes Grilled Chicken with Quinoa Greek Salad

Grilled Chicken with Quinoa Greek Salad


224 gr quinoa

25 g butter

1 red chilli, deseeded and finely chopped

1 garlic clove, crushed

400 g chicken mini fillets

1 1/2 tbsp extra-virgin olive oild

300 g vine tomatoes, roughly chopped

handful pitted black kalamata olives

1 red onion, finely sliced

100 g feta cheese, crumbled

small bunch mint leaves, chopped

juice and  zets 1/2 lemon



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.

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