Fresh Grilled Chicken & Veggie Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g cherry tomatoes, halved
• 60g broccoli florets
• 50g red bell pepper, sliced
• 40g baby spinach
• 1 tsp olive oil
• 1/2 small lemon, juiced
• 1/4 tsp dried oregano
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the grill pan or outdoor grill to medium-high heat.
2. 2
   Season the chicken breast with salt, pepper, and dried oregano.
3. 3
   Brush the chicken and vegetables (tomatoes, broccoli, bell pepper) lightly with half the olive oil.
4. 4
   Grill the chicken for 5-6 minutes per side, until cooked through and juices run clear.
5. 5
   Grill the vegetables for 4-6 minutes, turning until slightly charred and tender.
6. 6
   Keep the baby spinach fresh: arrange it as a base in a bowl.
7. 7
   Slice the grilled chicken and arrange over the spinach with the grilled veggies.
8. 8
   Whisk remaining olive oil with lemon juice and drizzle over the bowl.
9. 9
   Garnish with chopped parsley and serve immediately.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin C: 95mg (over 100% DV)
• Iron: 2mg (13% DV)
• Potassium: 750mg (21% DV)
• Vitamin A: 1100 IU (22% DV)
• Calcium: 70mg (7% DV)
• Cholesterol: 55mg

💡 Cooking Tips

• Marinate the chicken in lemon juice and herbs for 30 minutes before grilling for extra flavor.
• For perfect veggies, slice them evenly and avoid crowding on the grill.
• Use a grill pan indoors if you don’t have an outdoor grill.
• Always ensure the chicken is cooked to an internal temperature of 75°C (165°F).