Description
Infuse your meal with zesty and wholesome flavors in this Savory Lemon-Grilled Chicken Tenderloin and Quinoa Salad. This vibrant dish combines succulent chicken with a medley of fresh vegetables and protein-rich quinoa, making it perfect for a nourishing lunch or dinner.
Ingredients
1 pound chicken tenderloin, sliced
1 cup cooked quinoa
2 cups arugula or baby kale
1 cup corn kernels, fresh or frozen
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/4 cup fresh parsley, chopped
Juice of 2 lemons
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
Instructions
Prepare the Chicken:
In a bowl, mix sliced chicken tenderloin with 1 tablespoon of olive oil, minced garlic, lemon juice, salt, pepper, and smoked paprika if using.
Heat a grill pan over medium-high heat. Grill the chicken for 3-4 minutes per side, or until fully cooked and golden. Allow to cool slightly.
Prepare the Salad Components:
In another large bowl, mix the arugula or baby kale, cooked quinoa, corn kernels, cherry tomatoes, and cucumber.
Prepare the Dressing:
Combine the remaining 1 tablespoon of olive oil and lemon juice in a small bowl. Add salt and pepper to taste, whisking to combine.
Assemble the Salad:
Add the grilled chicken pieces to the salad bowl.
Drizzle the lemon dressing over the salad, tossing gently to incorporate the flavors.
Garnish:
Finish with a sprinkle of fresh parsley just before serving.