If you’re looking for a healthy, flavorful dish that’s easy to prepare and packed with nutrients, this Grilled Chicken Tenderloin with Quinoa, Asparagus, and Citrus Salad is a fantastic choice. Combining juicy, spiced chicken, hearty quinoa, tender asparagus, and a refreshing citrus salad, this meal hits all the marks for a balanced lunch or dinner. Here’s a breakdown of how to make this vibrant dish and why it’s a winner for health-conscious eaters and flavor enthusiasts alike.

Why You’ll Love This Dish

This recipe strikes a balance between protein, healthy carbs, and fresh vegetables, making it perfect for those seeking a nutritious, balanced meal. The smoky paprika and garlic flavors in the grilled chicken contrast beautifully with the bright, tangy citrus in the salad. Plus, with quinoa and asparagus as the side, you get a nutrient-dense grain and a fiber-rich veggie all in one meal. It’s light yet satisfying and can be easily scaled up for meal prep or a family dinner.

Ingredients You’ll Need:

1 chicken tenderloin
1 cup quinoa, rinsed
2 cups asparagus, trimmed
1 orange, peeled and segmented
1 lemon, juiced
4 cups mixed baby greens
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme

Step-By-Step Instructions:

1. Prepare the Grilled Chicken Tenderloin

Start by preheating a grill or grill pan over medium-high heat.
Rub the chicken with olive oil, smoked paprika, garlic powder, salt, pepper, and dried thyme. This spice blend adds depth to the chicken, with a smoky, savory profile.
Grill for about 6–8 minutes on each side until the chicken is fully cooked, juicy, and slightly charred. Let it rest before slicing to allow the juices to settle.

2. Cook the Quinoa and Steam the Asparagus

Bring 2 cups of water to a boil, then add the rinsed quinoa. Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
In the last 5 minutes of cooking, place the trimmed asparagus on top to steam, making it tender yet crisp. This step allows the asparagus to gently cook without additional pots or pans.
Fluff the quinoa with a fork and season with salt and pepper.

3. Prepare the Citrus Salad

In a large bowl, combine the mixed baby greens and orange segments.
Drizzle with olive oil and fresh lemon juice for brightness and a touch of acidity. Toss to coat evenly, then season with a pinch of salt and pepper.

4. Assemble and Serve

On each plate, arrange slices of the grilled chicken tenderloin.
Add a generous scoop of quinoa with steamed asparagus.
Serve with a hearty portion of the citrus salad on the side.

Tips for Extra Flavor and Texture:

Add a Crunchy Topping: Toasted almonds or sunflower seeds sprinkled over the salad add texture and a subtle nutty flavor.
Colorful Additions: Toss in sliced radishes or cherry tomatoes to enhance the color and sweetness of the dish.
Marinate the Chicken: For even more flavor, consider marinating the chicken with lemon zest and fresh herbs like rosemary or basil before grilling.

Enjoy the Dish!

This Grilled Chicken Tenderloin with Quinoa, Asparagus, and Citrus Salad is a wholesome, delicious meal perfect for any day of the week. It’s a great recipe to add to your rotation for easy, healthy eating, and the flavors are sure to impress. Whether you’re meal prepping or sitting down for a quick weeknight dinner, this dish will leave you feeling nourished and satisfied. Enjoy!

Grilled Chicken Tenderloin with Quinoa, Asparagus, and Citrus Salad

Author: Alice

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Description

This vibrant and nutritious dish brings together juicy grilled chicken tenderloin, protein-packed quinoa, and fresh asparagus for a wholesome meal. The citrus salad adds a refreshing zing that perfectly complements the savory main ingredients. Ideal for a balanced lunch or dinner, it’s easy to prepare and full of flavor.

Ingredients

– 1 chicken tenderloin
– 1 cup quinoa, rinsed
– 2 cups asparagus, trimmed
– 1 orange, peeled and segmented
– 1 lemon, juiced
– 4 cups mixed baby greens
– 3 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme

Instructions

Prepare the Chicken Tenderloin:
1. Preheat a grill or grill pan over medium-high heat.
2. Rub the chicken tenderloin with 1 tablespoon of olive oil, smoked paprika, salt, pepper, and dried thyme.
3. Grill the chicken for 6-8 minutes on each side, or until fully cooked and charred in spots. Let it rest for a few minutes before slicing.

Cook the Quinoa and Asparagus:
1. In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and quinoa is fluffy.
2. In the last 5 minutes of quinoa cooking, add the asparagus to steam on top until tender-crisp.
3. Fluff the quinoa with a fork and season with salt and pepper.

Prepare the Citrus Salad:
1. In a large bowl, combine the mixed baby greens and orange segments.
2. Drizzle with 2 tablespoons of olive oil and lemon juice.
3. Toss to coat evenly and season with a pinch of salt and pepper.

Serve:
1. On a plate, arrange slices of grilled chicken tenderloin.
2. Add a scoop of quinoa mixed with asparagus.
3. Serve with a generous portion of the citrus salad on the side.

Enjoy:
Savor this delightful concoction of flavors and textures, perfect for a nourishing meal.

Tips:
– Sprinkle some toasted almonds or sunflower seeds over the salad for added crunch.
– Consider adding sliced radishes or cherry tomatoes for a pop of color.
– For extra flavor, marinate the chicken in lemon zest and herbs before grilling.

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