Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 40g cherry tomatoes, halved
• 30g baby spinach
• 30g cucumber, diced
• 20g red onion, thinly sliced
• 1 tbsp olive oil (10g)
• 1/2 lemon, juiced
• 1 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa and cook according to package instructions. Fluff with a fork and set aside.
2. 2
   Rub chicken breast with half of the olive oil, oregano, salt, and pepper. Grill on a nonstick pan or grill over medium heat for 6-7 minutes per side until fully cooked. Let rest, then slice.
3. 3
   In a bowl, combine spinach, cherry tomatoes, cucumber, and red onion.
4. 4
   Mix the remaining olive oil with lemon juice for a simple dressing. Toss vegetables with dressing.
5. 5
   To assemble, layer quinoa on the bottom, top with salad mix and sliced grilled chicken.
6. 6
   Sprinkle with extra pepper or herbs if desired and enjoy!

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin C: 44mg
• Vitamin A: 2100 IU
• Iron: 2.9mg
• Potassium: 620mg
• Calcium: 54mg

💡 Cooking Tips

• Use a meat thermometer to ensure the chicken reaches 74°C (165°F) for safe eating.
• To save time, cook extra quinoa and chicken for future meals.
• Let the chicken rest before slicing to retain juiciness.
• Add a dash of chili flakes if you prefer a slight kick.