Description
Experience a symphony of flavors with this Grilled Chicken Tenderloin and Garden Veggie Bowl. It’s a wholesome meal that brings together the freshness of garden vegetables with the savory delight of grilled tenderloin. Perfect for a nutritious lunch or dinner that’s ready in just 30 minutes.
Ingredients
– 1 cup cherry tomatoes, halved
– 1 red or yellow bell pepper, diced
– 2 cups fresh spinach leaves
– 1/2 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1 avocado, diced
– 2 tablespoons olive oil
– Juice of 1/2 lemon
– Salt and pepper to taste
– Red pepper flakes optional for a bit of spice
– 1 tablespoon sunflower seeds or pumpkin seeds optional for garnish
– 2 chicken tenderloins
– 1 tablespoon olive oil for the chicken
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
Instructions
1. Prepare the Chicken:
– Rub the chicken tenderloins with olive oil, garlic powder, oregano, salt, and pepper.
– Grill the chicken on medium-high heat for 6-7 minutes on each side, or until cooked through. Set aside to cool slightly before slicing.
2. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Add a pinch of red pepper flakes if you like a bit of heat. Set aside.
3. Assemble the Veggie Bowl:
– In a large bowl, combine the spinach, cherry tomatoes, bell pepper, cucumber, red onion, and avocado.
4. Add the Dressing:
– Drizzle the dressing over the veggies. Gently toss to coat everything evenly with the zesty lemon and olive oil dressing.
5. Serve and Garnish:
– Divide the veggie mixture into serving bowls. Top with sliced grilled chicken tenderloin.
– Sprinkle sunflower or pumpkin seeds for a crunchy garnish, if desired. Serve immediately and enjoy!