Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 1 cup baby spinach
• 6 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Cook the quinoa according to package instructions. Set aside to cool slightly.
2. 2
   Season the chicken breast with salt and pepper. Grill on medium heat for 5-6 minutes per side or until fully cooked and juices run clear. Let it rest, then slice.
3. 3
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
4. 4
   Arrange a bed of baby spinach in your bowl. Layer on the quinoa, grilled chicken slices, cherry tomatoes, cucumber, and red onion.
5. 5
   Drizzle with the lemon vinaigrette and garnish with fresh parsley.
6. 6
   Serve immediately and enjoy!

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 20% DV
• Vitamin C: 33% DV
• Calcium: 6% DV
• Iron: 14% DV
• Potassium: 16% DV
• Magnesium: 20% DV

💡 Cooking Tips

• For extra tenderness, marinate the chicken in lemon juice and olive oil for 20 minutes before grilling.
• Make sure to let the chicken rest after grilling to keep it juicy.
• Prep the quinoa and veggies ahead to save time for busy lunch days.
• Always check chicken is cooked through to 75°C (167°F) for food safety.