Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g boneless skinless chicken breast
• 60g dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 avocado, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water and cook it according to package instructions, then fluff with a fork and let cool slightly.
2. 2
   While the quinoa cooks, season the chicken breast with salt, pepper, and oregano.
3. 3
   Heat half the olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side until cooked through. Let rest for 2 minutes, then slice thinly.
4. 4
   In a large bowl, arrange spinach at the bottom, then add quinoa, cherry tomatoes, cucumber, and avocado.
5. 5
   Place the sliced grilled chicken on top of the bowl.
6. 6
   Whisk together remaining olive oil and lemon juice. Drizzle over the bowl.
7. 7
   Finish with a touch of extra oregano or cracked black pepper, if desired. Serve immediately.

📊 Nutritional Information

• Dietary Fiber: 6g
• Calcium: 64mg
• Potassium: 700mg
• Vitamin C: 18mg
• Iron: 2.8mg
• Vitamin A: 3200 IU
• Magnesium: 70mg

💡 Cooking Tips

• Marinate the chicken for at least 15 minutes with lemon juice and oregano for extra flavor.
• To speed things up, cook quinoa in advance and store in the fridge for up to 3 days.
• Slice the avocado right before serving to prevent browning.
• Adjust veggie portions based on your hunger and taste preferences.
• Always check chicken for doneness—juices should run clear.