If you’re looking for a vibrant, healthy meal that delivers on both taste and nutrition, this Grilled Chicken Tenderloin and Garden Veggie Bowl is just the answer. Packed with fresh vegetables and tender grilled chicken, this dish is a perfect combination of flavors and textures, making it an excellent option for a quick lunch or dinner. Plus, it’s ready in just 30 minutes!
Why You’ll Love This Recipe
This bowl is a celebration of fresh garden vegetables and succulent chicken tenderloin, lightly seasoned and grilled to perfection. The zesty dressing brings everything together, while the optional seeds add a delightful crunch to each bite. Whether you’re focused on healthy eating or simply want a flavorful meal, this dish covers all bases.
Ingredients You’ll Need
- 1 cup cherry tomatoes, halved
- 1 red or yellow bell pepper, diced
- 2 cups fresh spinach leaves
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons olive oil (for the dressing)
- Juice of 1/2 lemon
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of spice)
- 1 tablespoon sunflower or pumpkin seeds (optional, for garnish)
- 2 chicken tenderloins
- 1 tablespoon olive oil (for the chicken)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
1. Prepare the Chicken
Start by seasoning your chicken tenderloins. Rub them with olive oil, garlic powder, dried oregano, and a sprinkle of salt and pepper for a flavor-packed coating. Then, grill the chicken over medium-high heat for 6-7 minutes per side, or until fully cooked. Once done, let the chicken cool slightly before slicing it into bite-sized pieces.
2. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a refreshing and tangy dressing. If you prefer a little heat, add a pinch of red pepper flakes. Set the dressing aside while you prepare the veggies.
3. Assemble the Veggie Bowl
In a large bowl, mix together the spinach, halved cherry tomatoes, diced bell pepper, sliced cucumber, red onion, and avocado. These fresh veggies add a beautiful array of colors and textures to your bowl, ensuring each bite is packed with crunch and flavor.
4. Add the Dressing
Drizzle your homemade dressing over the veggie mixture and gently toss to ensure every ingredient is coated in the zesty lemon-olive oil blend.
5. Serve and Garnish
Divide the veggie mixture into serving bowls and top each with your sliced grilled chicken tenderloin. For a finishing touch, sprinkle some sunflower or pumpkin seeds over the top for extra crunch and nutrition. Serve immediately and enjoy!
Final Thoughts
This Grilled Chicken Tenderloin and Garden Veggie Bowl is not only delicious but also incredibly easy to put together. It’s a meal that highlights fresh ingredients, making it perfect for those who want something light yet satisfying. Whether you’re preparing it for yourself or serving it to guests, this dish will quickly become a favorite!
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Grilled Chicken Tenderloin and Garden Veggie Bowl
Description
Experience a symphony of flavors with this Grilled Chicken Tenderloin and Garden Veggie Bowl. It’s a wholesome meal that brings together the freshness of garden vegetables with the savory delight of grilled tenderloin. Perfect for a nutritious lunch or dinner that’s ready in just 30 minutes.
Ingredients
– 1 cup cherry tomatoes, halved
– 1 red or yellow bell pepper, diced
– 2 cups fresh spinach leaves
– 1/2 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1 avocado, diced
– 2 tablespoons olive oil
– Juice of 1/2 lemon
– Salt and pepper to taste
– Red pepper flakes optional for a bit of spice
– 1 tablespoon sunflower seeds or pumpkin seeds optional for garnish
– 2 chicken tenderloins
– 1 tablespoon olive oil for the chicken
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
Instructions
1. Prepare the Chicken:
– Rub the chicken tenderloins with olive oil, garlic powder, oregano, salt, and pepper.
– Grill the chicken on medium-high heat for 6-7 minutes on each side, or until cooked through. Set aside to cool slightly before slicing.
2. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Add a pinch of red pepper flakes if you like a bit of heat. Set aside.
3. Assemble the Veggie Bowl:
– In a large bowl, combine the spinach, cherry tomatoes, bell pepper, cucumber, red onion, and avocado.
4. Add the Dressing:
– Drizzle the dressing over the veggies. Gently toss to coat everything evenly with the zesty lemon and olive oil dressing.
5. Serve and Garnish:
– Divide the veggie mixture into serving bowls. Top with sliced grilled chicken tenderloin.
– Sprinkle sunflower or pumpkin seeds for a crunchy garnish, if desired. Serve immediately and enjoy!