Grilled Chicken & Quinoa Bowl with Rainbow Veggies

🥘 Ingredients

• 100g skinless chicken breast
• 50g dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated carrots
• 1/4 cup cucumber, diced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   Cook the quinoa according to package instructions. Fluff with a fork and set aside.
2. 2
   Season the chicken breast with salt, pepper, and dried oregano.
3. 3
   Heat half the olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 5-6 minutes per side, or until cooked through. Let rest for a few minutes, then slice.
4. 4
   In a medium bowl, toss spinach, cherry tomatoes, carrots, and cucumber with remaining olive oil and lemon juice.
5. 5
   To assemble, layer quinoa in a serving bowl, top with sliced chicken and veggie mixture.
6. 6
   Serve immediately and enjoy your nourishing bowl!

📊 Nutritional Information

• Fiber: 5g
• Iron: 1.8mg
• Vitamin C: 22mg
• Vitamin A: 3100IU
• Calcium: 60mg
• Potassium: 610mg
• Magnesium: 55mg
• Folate: 110mcg

💡 Cooking Tips

• For juicier chicken, let it rest before slicing to keep the juices inside.
• You can add a sprinkle of chili flakes for extra flavor if you like it spicy.
• For meal prep, cook extra quinoa and store in the fridge for up to 3 days.
• Always double-check chicken is cooked through before eating (no pink inside).