A quick and easy dinner with fewer than 10 ingredients. Freshly squeezed orange juice adds flavor and moisture to this salsa chicken recipe. Liven up quinoa by adding just a few simple ingredients.

Salsa Chicken

Amber Gray
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dairy Free
Servings 4


  • 1 pound chicken tenderloins
  • 1/2 cup orange juice
  • 1 lime juiced, zested, divided
  • 1/2 cup salsa
  • 1 cup quinoa rinsed
  • 1 15 oz. can low-sodium black beans, rinsed, drained
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped cilantro
  • 3 green onions chopped


  • Combine chicken, orange juice, ½ lime juice and salsa in large sealable bag, mix well. Marinate in refrigerator for 30 minutes to 1 hour.
  • Preheat oven to 375F.
  • Empty contents of bag into 13×9 baking dish, coating chicken evenly. Place in oven and bake 20-30 minutes, or until cooked through. Remove from oven, discard remaining marinade. Sprinkle with lime juice.
  • Meanwhile, combine 2 cups water, remaining lime juice and quinoa in large saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until liquid has evaporated. Add black beans, tomatoes, cilantro, green onions, 1 tsp. lime zest and fluff with fork. Heat through.
  • Serve chicken on top of quinoa. Top with additional salsa, if desired.
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