Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 70g quinoa (uncooked)
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/3 cup cucumber, diced
• 1/4 avocado, sliced
• 1 tablespoon feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water, then cook in 200ml boiling water for about 15 minutes or until tender and fluffy. Set aside to cool.
2. 2
   Rub chicken breast with 1/2 tablespoon olive oil, garlic powder, salt, and pepper. Grill on a preheated grill pan or outdoor grill over medium-high heat for 5-6 minutes per side, until fully cooked. Rest for a few minutes, then slice.
3. 3
   In a small bowl, whisk together lemon juice, tahini, remaining olive oil, salt, and a splash of water to create a creamy dressing.
4. 4
   Assemble the bowl: layer spinach, cooked quinoa, cherry tomatoes, cucumber, avocado, and sliced chicken breast. Drizzle with tahini dressing.
5. 5
   Top with feta cheese and a sprinkle of fresh parsley. Enjoy immediately!

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 38mg (42% DV)
• Vitamin A: 2600 IU (52% DV)
• Calcium: 113mg (9% DV)
• Iron: 3mg (17% DV)
• Potassium: 810mg (17% DV)

💡 Cooking Tips

• Let the chicken rest for a few minutes after grilling to keep it juicy.
• You can batch-cook quinoa in advance and store it in the fridge for up to 3 days.
• If you prefer, swap feta for goat cheese or omit for a dairy-free bowl.
• For even more flavor, add a pinch of chili flakes to the dressing.
• Always use a food thermometer if unsure: chicken is safe at 75°C (165°F).