Grilled Chicken and Quinoa Power Bowl

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup water or low-sodium chicken broth
• 1 cup mixed greens (spinach, arugula, kale)
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. 2
   Preheat the grill or a grilling pan over medium-high heat. Season the chicken breast with salt, pepper, garlic powder, and paprika.
3. 3
   Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
4. 4
   In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and avocado.
5. 5
   Add the cooked quinoa and sliced grilled chicken on top of the vegetables.
6. 6
   In a small bowl, whisk together olive oil and lemon juice. Drizzle the dressing over the bowl.
7. 7
   Season with additional salt and pepper if desired. Serve immediately and enjoy!

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 8g
• Sugar: 5g
• Sodium: 300mg

💡 Cooking Tips

• Ensure the quinoa is thoroughly rinsed to remove its natural bitterness.
• Let the grilled chicken rest before slicing to retain its juices and keep it tender.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• For added flavor, marinate the chicken for at least 30 minutes before grilling.
• Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).