If you’re looking for a healthy, delicious dinner that is simple to prepare but full of flavor, this recipe for Baked Chicken Tenderloin with Quinoa, Green Beans, and Citrus Avocado Salad has it all. It’s the perfect meal for anyone who wants a balanced combination of lean protein, whole grains, and fresh veggies. Each bite is a treat for your taste buds, thanks to the tangy, herb-seasoned chicken and refreshing avocado salad.
Why This Recipe Works
This meal is designed with a combination of flavors and nutrients in mind. Baked chicken tenderloin, seasoned with lemon and herbs, offers a light and juicy main, while quinoa and green beans provide a hearty and nutritious side. And to elevate the experience, a citrus avocado salad with a zesty lime dressing adds vibrant color and fresh flavor to the plate. It’s a well-rounded dish that not only tastes great but is also rich in protein, fiber, and healthy fats.
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
1. Prepare the Baked Chicken Tenderloin
- Marinate the Chicken: Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken tenderloins with the marinade and let them sit for 15 minutes to absorb the flavors.
- Bake: Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes until cooked through, with juices running clear.
2. Make the Quinoa and Green Beans
- Cook the Quinoa: In a medium saucepan, bring water or chicken broth to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
- Cook the Green Beans: In a skillet, heat olive oil over medium heat. Sauté green beans with salt and pepper for 5-7 minutes, until tender-crisp. Stir in lemon zest for a hint of brightness.
3. Prepare the Citrus Avocado Salad
- Assemble the Salad: In a large bowl, combine diced avocado, grapefruit segments, red onion, and mixed greens.
- Dress: Drizzle with olive oil and lime juice, and toss gently. Season with salt and pepper to taste.
4. Serve
Plate the baked chicken tenderloin next to the quinoa and green beans, and add a serving of the citrus avocado salad on the side. Serve immediately to enjoy the fresh, vibrant flavors!
Tips for Perfecting This Recipe
- Marinate the Chicken Longer: If time permits, marinate the chicken for 30 minutes to an hour. This will infuse even more flavor into the tenderloins.
- Cook Quinoa with Broth: Using chicken or vegetable broth instead of water gives the quinoa an extra depth of flavor.
- Customize the Salad: Add extra toppings like cherry tomatoes, cucumber, or nuts for added crunch and flavor.
Why You’ll Love It
This Baked Chicken Tenderloin with Quinoa, Green Beans, and Citrus Avocado Salad is an easy yet sophisticated meal that combines health and flavor beautifully. It’s perfect for busy weeknights or even for a weekend dinner with family or friends. With its balanced nutrients, this dish will leave you satisfied, energized, and inspired for your next culinary adventure. Give it a try and watch as it becomes a staple in your meal rotation!
Happy cooking and enjoy your flavorful feast!
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Baked Chicken Tenderloin with Quinoa, Green Beans, and Citrus Avocado Salad
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.