Description

Elevate your dinner with this delicious and nutritious recipe. Baked chicken tenderloin is paired with a side of hearty quinoa and green beans, complemented by a refreshing citrus avocado salad. It’s an ideal meal that combines flavors and health in every bite.

Ingredients

For the Baked Chicken Tenderloin:
– 2 chicken tenderloins
– 2 tablespoons olive oil
– Juice of 1 lemon
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– Salt and pepper to taste

For the Quinoa and Green Beans:
– 1 cup quinoa, rinsed
– 2 cups water or chicken broth
– 1 cup green beans, trimmed
– 1 tablespoon olive oil
– 1 teaspoon lemon zest
– Salt and pepper to taste

For the Citrus Avocado Salad:
– 1 large avocado, diced
– 1/2 cup grapefruit segments, peeled
– 1/4 cup red onion, thinly sliced
– 2 cups mixed greens (spinach, arugula, etc.)
– 1 tablespoon olive oil
– Juice of 1 lime
– Salt and pepper to taste

Instructions

Prepare the Baked Chicken Tenderloin:
1. Marinate the Chicken: Preheat the oven to 375 F (190 C). In a small bowl, mix together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken tenderloins with the marinade and let them sit for 15 minutes.
2. Bake the Chicken: Place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.

Prepare the Quinoa and Green Beans:
1. Cook the Quinoa: In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa, lower the heat, cover, and simmer for about 15 minutes, until the liquid is absorbed.
2. Cook the Green Beans: In a pan, heat olive oil over medium heat. Add the green beans, season with salt and pepper, and saut for 5-7 minutes until tender. Stir in the lemon zest.

Prepare the Citrus Avocado Salad:
1. Assemble the Salad: In a large bowl, combine the diced avocado, grapefruit segments, red onion, and mixed greens.
2. Dress the Salad: Drizzle with olive oil and lime juice. Toss gently to combine, and season with salt and pepper to taste.

Serve:
Plate the baked chicken tenderloin alongside the quinoa and green beans. Add a serving of the citrus avocado salad on the side. Serve immediately and savor this flavorful and balanced dinner.