Grilled Chicken Power Bowl

🥘 Ingredients

• 150g skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber
• 1/4 cup shredded carrots
• 1 cup baby spinach
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons low-fat plain Greek yogurt
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat a grill pan over medium-high heat.
2. 2
   Rub the chicken breast with half the olive oil, smoked paprika, oregano, black pepper, and salt.
3. 3
   Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear.
4. 4
   Let the chicken rest for 2 minutes, then slice into strips.
5. 5
   In a bowl, whisk together Greek yogurt, lemon juice, garlic, parsley, remaining olive oil, and a pinch of salt to make the dressing.
6. 6
   Arrange brown rice as the base of your bowl. Top with spinach, tomatoes, cucumber, and carrots.
7. 7
   Place sliced chicken over the veggies.
8. 8
   Drizzle the yogurt-herb dressing on top before serving.

📊 Nutritional Information

• Vitamin A: 1800 IU
• Vitamin C: 23 mg
• Calcium: 110 mg
• Iron: 2 mg
• Potassium: 750 mg
• Magnesium: 75 mg
• Fiber: 6 g

💡 Cooking Tips

• Marinate your chicken for at least 15 minutes for deeper flavor.
• Letting the chicken rest after grilling helps keep it juicy.
• You can prep ingredients the night before for a quicker assembly at lunch.
• Always use a food thermometer to ensure chicken is fully cooked (internal temp 75°C/165°F).
• Feel free to swap in other crisp veggies for variety.