Fresh Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g boneless, skinless chicken breast
• 1/2 medium zucchini
• 1/2 medium red bell pepper
• 1/2 small red onion
• 30g cherry tomatoes
• 60g mixed salad greens (such as spinach, arugula, romaine)
• 2 tsp olive oil
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 40g plain low-fat Greek yogurt
• 1/2 lemon (juice and zest)
• 1 tsp Dijon mustard
• 1 clove garlic, minced

👨‍🍳 Instructions

1. 1
   Slice the zucchini, red bell pepper, and red onion into strips.
2. 2
   Toss the chicken breast and sliced veggies with 1 tsp olive oil, oregano, salt, and pepper.
3. 3
   Heat a grill pan (or skillet) over medium-high heat. Grill chicken for 5-6 minutes each side, or until fully cooked. Grill veggies until tender and slightly charred, about 8-10 minutes.
4. 4
   Meanwhile, in a small bowl, whisk together Greek yogurt, juice and zest of 1/2 lemon, Dijon mustard, minced garlic, and remaining 1 tsp olive oil. Season with salt and pepper.
5. 5
   Arrange the salad greens in a serving bowl. Top with sliced grilled chicken, grilled veggies, and cherry tomatoes (halved).
6. 6
   Drizzle with lemon-yogurt dressing and enjoy immediately.

📊 Nutritional Information

• Vitamin A: 48% DV
• Vitamin C: 74% DV
• Calcium: 10% DV
• Iron: 8% DV
• Potassium: 560mg
• Fiber: 6g
• Sodium: 310mg

💡 Cooking Tips

• For extra flavor, marinate the chicken with oregano, lemon juice, and garlic for 30 minutes before grilling.
• Be careful not to overcook the chicken to keep it juicy and tender.
• If you don’t have a grill, bake the chicken and veggies on a sheet pan at 200°C (400°F) for about 20 minutes.
• Let the chicken rest for a few minutes before slicing to lock in juices.