Enjoy the vibrant flavors of healthy boneless skinless chicken breast tenderloins grilled up in a spicy mix of flavors and served over a cool, crisp salad. Does it really get much better than that?
Here’s a recipe that you can easily make the night before and bring to work for tomorrow’s lunch. Or enjoy for dinner. Or enjoy just about any time.
The spices used are not overpowering and give just enough “kick” to make for the perfect complement to your favorite salad.
There are any number of salad fixins you can use, but you can’t go wrong with some fresh romaine, iceberg, spinach, red onions, cherry tomatoes and a light vinaigrette dressing of your choice.
- 1 lb of fresh boneless skinless chicken breast tenderloins
- 1/4 cup vegetable oil
- 1 tablespoon lime juice
- 1/4 teaspoon fresh grated lime zest
- 1 clove crushed garlic
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Total time: 40 min – Prep time: 35 min – Cook time: 5 min
Use a shallow baking dish and mix all ingredients (except chicken) well. Add chicken and let marinate in fridge for at least a 1/2 hour. If you can let it sit overnight – even better!
Preheat your George Foreman rill for at least 5 minutes with the lid closed. Add marinated chicken breast tenderloins and close lid. Chicken breast tenderloins are generally no too big or thick so be sure to chek for doneness after about 3 minutes. Grill longer if still pink in the middle.
Remove from grill and let cool for a couple of minutes before slicing. Then add to your favorite salad mix.