If you’re looking for a meal that combines bold flavors, satisfying textures, and wholesome ingredients, look no further than this Grilled Chicken Tenderloin with Couscous, Kale, and Roasted Pepper Salad. This dish offers a refreshing mix of grilled tenderloin, hearty couscous, nutrient-rich kale, and the smoky sweetness of roasted peppers. Whether you’re preparing a special weeknight dinner or want something light and fresh for lunch, this recipe is sure to impress.
Why You’ll Love This Dish:
- Balanced and Nutritious: Packed with lean protein from the chicken, fiber from the kale, and healthy carbs from couscous, this meal is as nourishing as it is delicious.
- Flavor Explosion: The zesty lime, fragrant sesame oil, and smoky roasted peppers bring a burst of flavor that complements the tender chicken and fresh vegetables.
- Quick and Simple: With a cooking time of under 30 minutes, this dish is perfect for busy days when you need something quick but still impressive.
Ingredients:
- 2 chicken tenderloin fillets
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup couscous
- 1 3/4 cups chicken or vegetable broth
- 4 cups fresh kale, chopped
- 1 cup roasted red peppers, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- Lime wedges for garnish
Instructions:
1. Prepare the Couscous
Start by bringing your chicken or vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let the couscous sit for about 5 minutes until the liquid is fully absorbed. Fluff with a fork and allow it to cool slightly as you move on to the next steps.
2. Grill the Chicken
In a small bowl, whisk together lime juice, sesame oil, garlic, salt, and pepper. Coat the chicken tenderloins evenly with this marinade and let them sit for a few minutes. Heat your grill or grill pan over medium-high heat and grill the chicken for about 5-6 minutes on each side, or until cooked through. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
3. Assemble the Salad
In a large bowl, mix together the cooked couscous, chopped kale, roasted red peppers, feta cheese, and red onion. The combination of these fresh ingredients creates a delicious, vibrant salad that’s both colorful and full of texture.
4. Add the Chicken
Once your salad is ready, top it with the grilled chicken pieces. Make sure they are evenly spread across the salad so each bite offers a balance of flavors.
5. Serve and Enjoy
For a final touch, garnish the dish with lime wedges to add an extra burst of zesty freshness. Serve immediately and enjoy this flavorful, healthy dish that’s sure to please your palate!
Final Thoughts:
This Grilled Chicken Tenderloin with Couscous, Kale, and Roasted Pepper Salad is not just a treat for your taste buds but also a wholesome meal that’s perfect for those who are health-conscious but don’t want to sacrifice flavor. The blend of tender chicken, crunchy kale, and creamy feta, combined with the smokiness of roasted peppers and the bright zing of lime, creates a delightful harmony that makes this dish a must-try.
Whether you’re meal prepping for the week or hosting a casual dinner, this recipe will undoubtedly leave everyone asking for seconds!
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Grilled Chicken Tenderloin with Couscous, Kale, and Roasted Pepper Salad
Description
Experience the rich blend of grilled chicken tenderloin paired with a vibrant couscous, kale, and roasted pepper salad. This delightful dish is packed with flavors and textures, making it a perfect meal to nourish your body and tantalize your taste buds.
Ingredients
2 chicken tenderloin fillets
1 tablespoon fresh lime juice
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste
1 cup couscous
1 3/4 cups chicken or vegetable broth
4 cups fresh kale, chopped
1 cup roasted red peppers, sliced
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced
Lime wedges for garnish
Instructions
In a medium saucepan, bring 1 3/4 cups of chicken or vegetable broth to a boil.
Stir in the couscous, cover, and remove from heat. Allow it to sit for 5 minutes or until the couscous has absorbed the liquid.
Fluff the couscous with a fork and set aside to cool slightly.
Grill the Chicken:
In a small bowl, combine the fresh lime juice, sesame oil, minced garlic, salt, and pepper.
Marinate the chicken tenderloin fillets with the lime-garlic mixture, ensuring an even coating.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes on each side, or until cooked through and juices run clear.
Remove from the grill and let the tenderloins rest for a few minutes.
Assemble the Salad:
In a large salad bowl, combine the cooked couscous, chopped kale, roasted red peppers, crumbled feta cheese, and thinly sliced red onion.
Toss the salad gently to blend the ingredients.
Add the Chicken:
Cut the grilled chicken tenderloin into bite-sized pieces and arrange them over the salad.
Ensure the chicken pieces are evenly distributed throughout the salad.
Serve:
Garnish the salad with lime wedges for an added zesty kick.
Serve immediately and enjoy this scrumptious Grilled Chicken Tenderloin with Couscous, Kale, and Roasted Pepper Salad.
Notes
For enhanced taste, drizzle a bit of extra sesame oil over the salad before serving.
Add some fresh herbs like mint or cilantro for a refreshing herbal note.