Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g quinoa (dry)
• 50g cherry tomatoes, halved
• 40g cucumber, diced
• 30g baby spinach
• 30g red bell pepper, sliced
• 1 tsp olive oil
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 50g low-fat Greek yogurt
• 1 tsp lemon juice
• 1/2 clove garlic, minced
• 1 tbsp fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   Rinse and cook quinoa in 2x its volume of water according to package instructions. Fluff with a fork and set aside.
2. 2
   Pound chicken breast to even thickness, rub with olive oil, paprika, oregano, salt, and pepper.
3. 3
   Grill chicken over medium heat for 4-5 minutes per side until cooked through. Let rest, then slice.
4. 4
   In a bowl, whisk together Greek yogurt, lemon juice, garlic, parsley, and a pinch of salt for the dressing.
5. 5
   Arrange spinach, cooked quinoa, cherry tomatoes, cucumber, and red pepper in a large bowl.
6. 6
   Top with sliced chicken and drizzle with yogurt-herb dressing.
7. 7
   Serve immediately and enjoy!

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 61mg (80% DV)
• Calcium: 103mg (13% DV)
• Iron: 2mg (25% DV)
• Potassium: 682mg (14% DV)

💡 Cooking Tips

• For extra juiciness, let the grilled chicken rest for a few minutes before slicing.
• Prepare quinoa in advance and keep it refrigerated for quick assembly.
• Add extra herbs like dill or chives to the dressing for more flavor.
• Taste and adjust seasoning in the yogurt dressing to suit your preference.
• Wash all vegetables thoroughly to ensure freshness and safety.