Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 50g dry quinoa
• 1 cup mixed salad greens (spinach, arugula, romaine)
• 50g cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water. Combine with 150ml water in a saucepan, bring to a boil, then reduce heat and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
2. 2
   Rub chicken breast with half the olive oil, oregano, salt, and pepper. Grill on a preheated grill or grill pan for 5-6 minutes per side, or until fully cooked and juices run clear.
3. 3
   Let the chicken rest for 2 minutes, then slice into strips.
4. 4
   Arrange salad greens in a bowl. Add cooked quinoa, cherry tomatoes, cucumber, and bell pepper.
5. 5
   Top salad with sliced grilled chicken.
6. 6
   Whisk remaining olive oil with lemon juice, a pinch of salt, and drizzle over the bowl. Toss gently before serving.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin C: 44mg (49% DV)
• Iron: 2mg (14% DV)
• Calcium: 61mg (5% DV)
• Potassium: 700mg (15% DV)
• Vitamin A: 1540 IU (31% DV)

💡 Cooking Tips

• If you prefer a zestier flavor, add a pinch of chili flakes to the dressing.
• For juicier chicken, let it marinate with the spices for 20 minutes before grilling.
• Ensure quinoa is rinsed well to remove bitterness.
• Double check chicken's internal temperature (should reach 75°C/165°F).