Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g boneless, skinless chicken breast
• 50g dry quinoa
• 40g baby spinach
• 80g cherry tomatoes
• 30g cucumber, diced
• 20g red onion, thinly sliced
• 10g feta cheese, crumbled
• 2 tsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly and cook according to package instructions. Set aside and let cool.
2. 2
   Season the chicken breast with oregano, salt, and pepper.
3. 3
   Heat 1 tsp olive oil in a nonstick skillet or grill pan over medium heat. Cook chicken for 5-6 minutes per side or until fully cooked and juices run clear. Let rest for 2 minutes, then slice into strips.
4. 4
   In a large bowl, combine cooked quinoa, spinach, cherry tomatoes, cucumber, and red onion.
5. 5
   Add sliced chicken on top of the salad.
6. 6
   Crumble feta cheese over the bowl.
7. 7
   Whisk together remaining olive oil and lemon juice. Drizzle over the bowl.
8. 8
   Toss gently just before serving. Enjoy your nourishing power bowl!

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 32mg
• Vitamin A: 1200 IU
• Calcium: 90mg
• Iron: 2mg
• Potassium: 600mg

💡 Cooking Tips

• Let the chicken rest after grilling for juicier slices.
• For extra flavor, marinate the chicken in lemon juice and oregano for 30 minutes before cooking.
• Prep extra quinoa in advance for quick meals throughout the week.
• If you like your salad crisp, add the dressing right before serving.