Energizing Grilled Chicken & Quinoa Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g cooked quinoa
• 40g baby spinach
• 40g cherry tomatoes, halved
• 40g cucumber, sliced
• 15g red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan over medium-high heat.
2. 2
   Rub chicken breast with half the olive oil, oregano, salt, and pepper.
3. 3
   Grill the chicken for 4-5 minutes per side or until cooked through. Let it rest for 2 minutes, then slice.
4. 4
   In a bowl, combine cooked quinoa, spinach, cherry tomatoes, cucumber, and red onion.
5. 5
   Drizzle remaining olive oil and lemon juice over veggies. Toss gently.
6. 6
   Top the bowl with sliced chicken breast. Season with additional pepper if desired and serve immediately.

📊 Nutritional Information

• Vitamin C: 32mg
• Vitamin A: 1150 IU
• Iron: 2mg
• Magnesium: 67mg
• Potassium: 650mg
• Dietary Fiber: 4g
• Calcium: 60mg

💡 Cooking Tips

• For extra juiciness, let the chicken rest briefly before slicing.
• Quinoa can be cooked in advance and kept refrigerated for up to 3 days.
• Experiment with fresh herbs like parsley or basil for added flavor.
• If you’re short on time, use pre-cooked chicken breast (grilled or roasted).