Grilled Chicken Tenderloins with a Zesty Asparagus, Dill & Rice Salad
So many of my midweek meals start with an ingredient that needs using up, or the main thing I feel like eating that day. I build a meal from there.
I’ve never loved meal planning ahead of time. As much as I can see the up sides of it, it’s too restrictive for me given my work is quite structured. I like to have something in my day that’s more around how I feel, and a space where I can create. In really busy seasons, I do meal plan if I think I’ll drown otherwise, or even order Hello Fresh or The Dinner Ladies, but it’s not my happiest space. That’s more a sacrifice decision, or a sign I’m not at my best (i.e. creativity & inspiration is low).
Today, I’ve got leftover rice to use (thanks Mum!). I’d normally go for fried rice, but wasn’t feeling it today. We didn’t eat a heap of protein over the weekend, so it’s time for meat tonight.
I landed on grilled chicken tenderloins while I was in a clinic waiting room, and weirdly, dill (I’m thinking a rice salad). After living in Moldova, it’s taken me a long time to have dill back in my kitchen. It’s a staple in Moldova, to the point where we ate it almost every day. Once I got home to Australia, I couldn’t face it again. 16 years later, it looks like I’m slowly getting over my dill phobia.
Now, rice, chicken & dill is an odd combination, if I say so myself. But I’m not feeding anyone except my family tonight, so they can suck it up if it’s a little weird.
After locking in those first 3 ingredients, I decided to base the rest around whatever inspired me in the supermarket.
To recap, we’ve got grilled chicken tenderloins and a rice salad (with dill).
Asparagus? Yes. I’ll cut it into ~1cm pieces and blanch them. Solid find.
Parsley & lemon. Got to be done in a fresh salad.
Ended up going for chives instead of the usual red onion. I want a mild, herby, lemony salad to go with the grilled chicken, so the red onion would be too strong. I’m hoping for a ‘that makes sense’ feel in the mouth, without any one ingredient being too powerful.
Chilli? Why not. The salad could use the colour and if I don’t put too much in, the kids will be fine with it.
The final addition is capers. They’re a funny little ingredient to me, but I always like salads that have them in it. There’s something about capars that I know will balance the type of salad I have in mind.
And that’s it. I’ll dress with olive oil & white wine vinegar, but I’ll need to adjust that based on the flavour combination at the end. A sweetener is possibly needed (maybe honey), and S&P go without saying.
For the chicken tenderloins, I’ll grill them in olive oil & some butter, with lemon zest and a squeeze of lemon juice at the end. Again, they’ll be seasoned with S&P.
After I process like this, I don’t mind too much what the end result will be like. I know it will be edible, but it doesn’t have to be a keeper of a meal. The creative process itself is enough for me today after a stressful couple of weeks (my son had a cardiac checkup that showed a decline).
Today’s food is about feeling a little brighter - using fresh ingredients, cutting herbs and creating in the kitchen. It’s my kind of mindfulness.
The supermarket + leftovers haul that I’ll turn into Grilled Chicken Tenderloins, with a Zesty Dill, Asparagus, & Rice Salad
Footnote (+ a sort of recipe)
This turned out to be delicious. The kids loved it and my youngest even said, “this is my perfect meal”.
Worth noting down a few more recipe notes.
A Sort of Recipe for Grilled Chicken Tenderloins with a Zesty Asparagus, Dill & Rice Salad
Ingredients
Chicken tenderloins
Leftover rice
1 bunch asparagus
1 bunch parsley
1 packet dill
1 packet chives
3 lemons
1 long red chilli
1 jar capers
Extra virgin olive oil
White wine vinegar
Butter
S&P
Method
Boil the kettle.
Snap the ends off the asparagus, and slice into 1cm lengths. Throw them into a sieve/colander and pour over the boiling water until they turn bright green. Rinse immediately with cold water to stop the cooking process. Drain completely.
Cut all the herbs. Dice the chilli finely. Drain the capers. Mix everything in a large bowl. Zest 2 lemons into the bowl, and add the juice of both. Add the cooled, drained asparagus. Mix.
Drizzle generously with olive oil (the rice will need a good amount of moisture). Season with salt & pepper. Add the rice (however much you fancy/until it looks how you want). Taste and then add white wine vinegar to balance the flavour.
Fry the tenderloins in a generous amount of olive oil. This will be the base of a sauce for the dish. While it’s cooking, season & zest lemon over both sides of the chicken. Add more olive oil as required - you don’t want it dry. When the chicken is almost cooked through, reduce the heat to a gentle fry, add a knob of butter & juice of half a lemon.
Serve the chicken with a generous spoonful of the pan sauce. Delicious!
