If you’re in search of a wholesome, flavorful meal that combines nutritious ingredients with vibrant tastes, look no further than this Herb-Crusted Chicken Tenderloin with Quinoa, Roasted Carrots, and Avocado Salad. This dish offers a delicious blend of textures and flavors that not only satisfies your palate but also fuels your body with essential nutrients. From crispy chicken to fluffy quinoa and refreshing avocado salad, it’s a perfect balance of hearty and healthy.
Why You’ll Love This Recipe
This meal brings together a variety of delicious and nutritious components:
- Herb-crusted chicken tenderloin is seasoned with a blend of garlic, lemon, and olive oil for a zesty, savory taste.
- Quinoa, a protein-rich grain, serves as the perfect base with its light and fluffy texture.
- Roasted carrots add a touch of natural sweetness and are seasoned with thyme or rosemary for a fragrant finish.
- Avocado salad is refreshing, balancing the meal with creamy avocado, crisp cucumber, and juicy cherry tomatoes.
Ingredients Breakdown
For the Herb-Crusted Chicken Tenderloin:
- 2 chicken tenderloin pieces
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
For the Quinoa:
- 1 cup quinoa
- 2 cups water
- Pinch of salt
For the Roasted Carrots:
- 4 medium carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
For the Avocado Salad:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- Juice of 1/2 lemon
- Salt and pepper to taste
Step-by-Step Cooking Instructions
1. Prepare the Quinoa
Begin by thoroughly rinsing your quinoa under cold water. This removes any bitterness and ensures a clean taste. In a medium saucepan, combine the quinoa with water and a pinch of salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15 minutes. Once the quinoa is tender and the water is absorbed, fluff it with a fork and set aside.
2. Roast the Carrots
Preheat your oven to 400°F (200°C). Arrange the peeled and cut carrots on a baking sheet, drizzle with olive oil, and sprinkle with thyme or rosemary, along with salt and pepper. Roast the carrots for 20-25 minutes until they are tender and caramelized at the edges, which enhances their natural sweetness.
3. Cook the Herb-Crusted Chicken Tenderloin
In a small bowl, mix together minced garlic, lemon juice, olive oil, salt, and pepper. Rub this mixture over the chicken tenderloin pieces, allowing them to marinate for 10 minutes. Heat a grill or grill pan over medium-high heat and cook the chicken for about 5-6 minutes per side, until they are golden and cooked through. The result is a flavorful and juicy chicken with a subtle herbaceous crust.
4. Prepare the Avocado Salad
In a bowl, combine diced avocado, halved cherry tomatoes, and diced cucumber. Drizzle with fresh lemon juice, and season with salt and pepper. Gently toss the ingredients to create a refreshing, light salad that adds a cool contrast to the warmth of the chicken and roasted carrots.
5. Assemble Your Dish
Now it’s time to plate! Divide the fluffy quinoa between plates, adding a generous portion of roasted carrots on the side. Place the herb-crusted chicken tenderloin on top of the quinoa, and finish the dish with a serving of the avocado salad. Garnish with fresh parsley for a burst of color and added flavor.
The Perfect Balanced Meal
This dish is not only a delight for your taste buds but also a powerhouse of nutrients. The quinoa and chicken provide lean protein, the roasted carrots supply fiber and vitamins, and the avocado salad adds healthy fats. It’s a meal that checks all the boxes for a balanced, nutritious dinner.
So whether you’re hosting a dinner or simply treating yourself to a wholesome meal, this Herb-Crusted Chicken Tenderloin with Quinoa, Roasted Carrots, and Avocado Salad is sure to impress! Enjoy the vibrant flavors and the satisfying feeling of a well-rounded, healthy dish.
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Herb-Crusted Chicken Tenderloin with Quinoa, Roasted Carrots, and Avocado Salad
- Total Time: 40 minutes
- Yield: 2
Description
Indulge in this delicious and healthy recipe featuring herb-crusted chicken tenderloin paired with fluffy quinoa, sweet roasted carrots, and a refreshing avocado salad. Perfect for a wholesome, balanced meal packed with flavor and nutrients.
Ingredients
For the Herb-Crusted Chicken Tenderloin:
– 2 chicken tenderloin pieces
– 2 garlic cloves, minced
– Juice of 1/2 lemon
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
For the Quinoa:
– 1 cup quinoa
– 2 cups water
– Pinch of salt
For the Roasted Carrots:
– 4 medium carrots, peeled and cut into sticks
– 1 tablespoon olive oil
– 1 teaspoon dried thyme or rosemary
– Salt and pepper to taste
For the Avocado Salad:
– 1 ripe avocado, diced
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– Juice of 1/2 lemon
– Salt and pepper to taste
Instructions
For the Quinoa:
1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
For the Roasted Carrots:
1. Preheat the oven to 400°F (200°C). Place the carrot sticks on a baking sheet and drizzle with olive oil. Sprinkle with thyme or rosemary, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized.
For the Herb-Crusted Chicken Tenderloin:
1. In a small bowl, mix together the minced garlic, lemon juice, olive oil, salt, and pepper. Rub the mixture over the chicken tenderloin pieces and let them marinate for 10 minutes.
2. Preheat a grill or grill pan over medium-high heat. Place the chicken tenderloin on the grill and cook for about 5-6 minutes per side, or until the chicken is cooked through and golden. Remove from heat and set aside.
For the Avocado Salad:
1. In a bowl, combine the diced avocado, cherry tomatoes, and cucumber. Drizzle with lemon juice, and season with salt and pepper. Gently toss to mix.
Assemble the Dish:
1. Divide the cooked quinoa between plates. Add the roasted carrots on the side. Place the herb-crusted chicken tenderloin on top of the quinoa, and add a portion of the avocado salad.
2. Garnish with fresh parsley and serve immediately while the chicken is warm!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 600