Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 150g skinless chicken breast
• 75g dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 avocado, sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly under cold water. In a pot, combine quinoa with 180ml water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
2. 2
   Season chicken breast with half the olive oil, oregano, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side, or until cooked through. Rest for 5 minutes, then slice.
3. 3
   In a bowl, combine spinach, cherry tomatoes, and cucumber. Drizzle with lemon juice and remaining olive oil. Toss gently.
4. 4
   To assemble, spoon cooked quinoa into a serving bowl. Top with the salad mix, sliced grilled chicken, and avocado slices.
5. 5
   Garnish with an extra squeeze of lemon and a sprinkle of black pepper if desired. Serve fresh!

📊 Nutritional Information

• Vitamin A: 36% of daily requirement
• Vitamin C: 41% of daily requirement
• Calcium: 8% of daily requirement
• Iron: 18% of daily requirement
• Magnesium: 21% of daily requirement
• Dietary Fiber: 7g per serving
• Potassium: 950mg per serving

💡 Cooking Tips

• Let the grilled chicken rest before slicing for juicier pieces.
• To boost flavor and tenderness, marinate the chicken in lemon juice and spices for at least 20 minutes before grilling.
• Use pre-cooked quinoa to save time on busy days.
• Add crunchy seeds or nuts if you want extra texture (and are not allergic).