Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g uncooked quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 medium cucumber, sliced
• 1/4 bell pepper, sliced
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly, then cook according to package instructions. Fluff with a fork and let cool slightly.
2. 2
   Preheat a grill pan over medium-high heat. Brush chicken breast with 1 tsp olive oil, sprinkle with oregano, salt, and pepper, and grill for 3-4 minutes per side or until cooked through. Let rest, then slice.
3. 3
   In a bowl, combine the spinach, cherry tomatoes, cucumber, and bell pepper.
4. 4
   Toss the cooked quinoa with 1 tsp olive oil and lemon juice, then layer over the veggies.
5. 5
   Top the bowl with sliced grilled chicken, season with extra pepper if desired, and serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 49mg (54% DV)
• Iron: 2mg (11% DV)
• Calcium: 46mg (5% DV)
• Magnesium: 61mg (15% DV)
• Potassium: 550mg (12% DV)

💡 Cooking Tips

• Marinate the chicken breast for up to 30 minutes in lemon juice and herbs for extra flavor.
• Let the quinoa cool slightly for a heartier texture and to keep the veggies crisp.
• Use a food thermometer to ensure chicken reaches 75°C for safe consumption.
• This bowl can be meal-prepped—just keep the dressing separate until ready to eat to maintain freshness.