Ingredients:

  • 1.5 lbs (680g) chicken tenders, trimmed of excess fat
  • 4 cloves garlic, minced
  • ¼ cup (60 ml) fresh lime juice (from about 2-3 limes)
  • 2 tablespoons olive oil
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup (190g) quinoa, rinsed well
  • 2 cups (475 ml) chicken broth (low sodium preferred)
  • ¼ cup (a small handful) chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)

Instructions:

  1. In a large bowl, combine the minced garlic, lime juice, olive oil, honey, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken tenders and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. Rinse the quinoa thoroughly in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
  3. Stir in the chopped cilantro, lime juice, olive oil, salt, and pepper into the cooked quinoa. Taste and adjust seasonings as needed.
  4. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken tenders in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken tenders in a single layer on the baking sheet. Bake for 12-15 minutes, or until cooked through. Internal temperature should reach 165°F (74°C).
  6. Spoon the cilantro-lime quinoa onto plates. Top with the garlic-lime chicken tenders. Garnish with lime wedges and fresh cilantro leaves, if desired.