Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g dry quinoa
• 40g baby spinach
• 50g cherry tomatoes, halved
• 40g cucumber, diced
• 1 tablespoon lemon juice
• 1 teaspoon extra virgin olive oil
• 1 tablespoon tahini
• 1 small garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill over medium heat for 5-6 minutes per side, or until cooked through.
2. 2
   Rinse quinoa under cold water. Add quinoa to a pot with 120ml water and a pinch of salt. Bring to a boil, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
3. 3
   Mix tahini, minced garlic, remaining lemon juice, and olive oil in a small bowl. Add a bit of water to thin if needed.
4. 4
   Arrange spinach in a bowl. Top with quinoa, grilled chicken (sliced), cherry tomatoes, and cucumber.
5. 5
   Drizzle with tahini-lemon dressing, garnish with fresh parsley, and enjoy!

📊 Nutritional Information

• Vitamin A: 65% of daily value
• Vitamin C: 44% of daily value
• Iron: 18% of daily value
• Calcium: 10% of daily value
• Potassium: 650mg
• Dietary Fiber: 5g
• Magnesium: 14% of daily value

💡 Cooking Tips

• Marinate chicken with lemon juice 30 minutes in advance for extra flavor.
• Cook quinoa in vegetable broth for added taste.
• For a meal-prep shortcut, use pre-cooked quinoa.
• Make sure the chicken reaches an internal temp of 75°C (165°F) for safety.