Grilled Chicken & Colorful Veggie Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/4 cup sliced bell peppers
• 1 tsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or skillet over medium heat.
2. 2
   Rub chicken breast with half the olive oil, oregano, garlic powder, salt, and pepper.
3. 3
   Grill chicken for 4-5 minutes per side until cooked through; rest, then slice.
4. 4
   Fluff cooked quinoa with a fork and spread in a bowl.
5. 5
   Top quinoa with cucumber, cherry tomatoes, carrots, and bell peppers.
6. 6
   Arrange sliced grilled chicken breast over the veggies.
7. 7
   Drizzle with remaining olive oil and lemon juice.
8. 8
   Garnish with chopped fresh parsley if desired. Enjoy immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 42mg
• Vitamin A: 3100IU
• Iron: 2mg
• Calcium: 60mg
• Potassium: 700mg
• Magnesium: 70mg

💡 Cooking Tips

• For juicier chicken, let it rest for a few minutes after grilling before slicing.
• You can swap quinoa for brown rice if you prefer.
• Marinate the chicken for 20 minutes beforehand for extra flavor.
• Use a food thermometer to ensure chicken reaches 75°C (165°F) for safety.