Bright Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g boneless skinless chicken breast
• 1 medium zucchini, sliced
• 1 small red bell pepper, sliced
• 1/2 small red onion, sliced
• 1/2 cup cooked brown rice
• 1 cup baby spinach
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 lemon, cut into wedges
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill pan to medium-high heat.
2. 2
   Toss zucchini, red bell pepper, and onion with 1/2 tablespoon olive oil, oregano, salt, and pepper.
3. 3
   Brush chicken breast with remaining olive oil and sprinkle garlic powder, salt, and pepper on both sides.
4. 4
   Grill chicken for 5-6 minutes per side until cooked through. Rest and slice.
5. 5
   Grill vegetables for 5-7 minutes until tender and slightly charred.
6. 6
   Add cooked brown rice to a bowl and top with baby spinach.
7. 7
   Arrange grilled chicken slices and vegetables on top.
8. 8
   Squeeze fresh lemon juice over the bowl and serve.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 90mg (100% DV)
• Iron: 3mg (17% DV)
• Calcium: 90mg (7% DV)
• Potassium: 830mg (18% DV)
• Vitamin A: 1200 IU (25% DV)

💡 Cooking Tips

• Pound the chicken breast for even grilling and juicier results.
• Let the grill preheat well to achieve beautiful grill marks.
• Swap out any veggie for your seasonal favorites—just keep the calories in mind.
• Meal prep tip: Make extra and store portions for a quick, healthy lunch all week.
• Always check chicken doneness: there should be no pink in the center.