Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g chicken breast, boneless skinless
• 60g quinoa (dry)
• 40g cherry tomatoes, halved
• 40g cucumber, diced
• 1/2 small red bell pepper, diced
• 25g baby spinach
• 1 tablespoon plain low-fat Greek yogurt
• 1 teaspoon lemon juice
• 1/2 teaspoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly, then cook according to package instructions (about 15 minutes). Set aside and let cool slightly.
2. 2
   While the quinoa cooks, season chicken breast with olive oil, oregano, garlic powder, salt, and pepper.
3. 3
   Grill the chicken on a preheated grill or grill pan over medium-high heat for 5-6 minutes per side until cooked through and juices run clear. Let it rest for 2 minutes, then slice thinly.
4. 4
   In a small bowl, mix Greek yogurt, lemon juice, a pinch of salt, and black pepper to make the dressing.
5. 5
   Assemble the bowl: place baby spinach at the base, then layer with quinoa, chopped vegetables, and sliced chicken.
6. 6
   Drizzle the yogurt-lemon dressing on top and garnish with parsley. Enjoy immediately!

📊 Nutritional Information

• Vitamin A: 26% DV
• Vitamin C: 43% DV
• Iron: 19% DV
• Calcium: 9% DV
• Fiber: 5g
• Magnesium: 16% DV
• Potassium: 15% DV

💡 Cooking Tips

• Let the chicken rest after grilling for juicier slices.
• For extra flavor, marinate the chicken for at least 15 minutes before grilling.
• Prep your veggies while the quinoa is cooking to save time.
• Always check chicken doneness with a thermometer: internal temperature should reach 75°C (165°F).