Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 50g baby spinach
• 60g cherry tomatoes, halved
• 40g cucumber, sliced
• 50g red bell pepper, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 30g low-fat plain Greek yogurt
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• 1/4 teaspoon garlic powder

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions. Fluff with a fork and let cool.
2. 2
   Season chicken breast with salt, pepper, and garlic powder. Grill or pan-sear on medium heat for 5-6 minutes per side until cooked through. Let rest, then slice.
3. 3
   In a small bowl, mix Greek yogurt, lemon juice, dill, a pinch of salt, and a teaspoon of olive oil to make the dressing.
4. 4
   Arrange baby spinach, tomatoes, cucumber, and bell pepper in a bowl.
5. 5
   Add cooled quinoa and sliced chicken breast on top.
6. 6
   Drizzle with the yogurt-lemon dressing and the remaining olive oil.
7. 7
   Toss gently and enjoy immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 74mg (82% DV)
• Calcium: 70mg (7% DV)
• Iron: 2mg (15% DV)
• Potassium: 750mg (16% DV)

💡 Cooking Tips

• Let the chicken rest after grilling to keep it juicy.
• For added crunch, sprinkle a few toasted pumpkin seeds on top.
• Prep veggies ahead of time to save time during busy weekdays.
• Use a non-stick grill pan to achieve those beautiful grill marks without extra oil.
• If quinoa is new to you, rinse it before cooking to remove bitterness.