This recipe features marinated chicken breast tenderloins combined with a flavorful mixture of adobo sauce, honey, Dijon mustard, and cilantro. The dish is accompanied by lime quinoa and a fresh salad with a zesty dressing.
1: Combine all marinade ingredients in a ziplock bag.
2: Add chicken to the bag and let marinate in the refrigerator for several hours.
3: Heat a large non-stick skillet over medium heat.
4: Pour chicken and marinade into the pan and cook until browned on both sides.
5: In a separate pot, bring water to a boil and add quinoa, salt, and pepper.
6: Reduce heat to low and cook for 20 minutes.
7: Remove from heat and stir in lime zest and juice.
8: Prepare salad by chopping romaine, spinach, cucumber, tomato, green onion, and avocado.
9: For dressing, combine olive oil, maple syrup, white wine vinegar, lime juice, chopped cilantro, salt, and pepper.
