Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach
• 60g cherry tomatoes, halved
• 30g cucumber, diced
• 25g shredded carrots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water, then cook according to package instructions. Set aside to cool slightly.
2. 2
   Preheat a grill or grill pan over medium heat. Brush the chicken breast with half the olive oil, oregano, salt, and pepper.
3. 3
   Grill the chicken for 5-6 minutes per side until fully cooked. Allow to rest for 2 minutes, then slice thinly.
4. 4
   In a large bowl, combine spinach, cherry tomatoes, cucumber, and shredded carrots.
5. 5
   Whisk together the remaining olive oil and lemon juice to create a simple dressing. Drizzle over the veggies and toss.
6. 6
   To assemble, layer the cooked quinoa and chicken slices over the salad. Serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 39% DV
• Vitamin C: 30% DV
• Iron: 15% DV
• Calcium: 7% DV
• Potassium: 19% DV

💡 Cooking Tips

• Let the grilled chicken rest for a couple of minutes after cooking for juicier, more flavorful slices.
• If you prefer, swap out spinach for arugula or mixed greens for a different flavor.
• Pre-cook several portions of quinoa at the start of the week to save time during busy days.