Energizing Grilled Chicken Rainbow Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped cucumber
• 1/2 cup steamed broccoli florets
• 1/4 cup grated carrots
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly chopped parsley
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or skillet over medium-high heat.
2. 2
   Marinate chicken breast with smoked paprika, half the olive oil, salt, and pepper. Grill for 4-5 minutes per side until fully cooked and slightly charred. Let rest, then slice.
3. 3
   Toss cherry tomatoes, cucumber, carrots, and broccoli with remaining olive oil and a pinch of salt. Roast or sauté if desired, or keep fresh for crunch.
4. 4
   In a small bowl, whisk together tahini, lemon juice, Dijon mustard, a tablespoon of water, salt, and pepper to create the dressing.
5. 5
   Assemble the bowl: layer cooked quinoa, veggies, and sliced chicken. Drizzle with lemon-tahini dressing and sprinkle with chopped parsley.
6. 6
   Serve immediately and enjoy your colorful, protein-packed lunch!

📊 Nutritional Information

• Vitamin A: 42% DV
• Vitamin C: 55% DV
• Calcium: 8% DV
• Iron: 16% DV
• Magnesium: 19% DV
• Dietary Fiber: 7g
• Potassium: 560mg

💡 Cooking Tips

• Grill chicken just until done to keep it juicy; overcooking dries it out.
• Cook quinoa in advance and store in the fridge for meal prep efficiency.
• To save time, use pre-cut veggies or steam extra to have on hand for quick lunch assembly.
• Add extra lemon juice to the dressing for a zestier kick.
• If using raw vegetables, ensure they are well-washed to avoid any food safety issues.