Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 1 cup fresh spinach
• 80g cherry tomatoes, halved
• 1/2 small cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water. Bring 1 part quinoa and 2 parts water to boil. Reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
2. 2
   While quinoa cooks, rub chicken breast with 1/2 tbsp olive oil, oregano, salt, and pepper.
3. 3
   Grill chicken over medium heat for 6-7 minutes per side, until cooked through (internal temperature reaches 75°C/165°F). Let it rest 2 minutes, then slice.
4. 4
   Arrange spinach in a bowl. Top with cooked quinoa, cherry tomatoes, cucumber, and red onion.
5. 5
   Place sliced grilled chicken on top. Drizzle with remaining olive oil and lemon juice.
6. 6
   Season with extra salt and pepper as desired. Serve fresh.

📊 Nutritional Information

• Vitamin A: 34% of daily value
• Vitamin C: 42% of daily value
• Iron: 18% of daily value
• Calcium: 9% of daily value
• Potassium: 642 mg
• Dietary Fiber: 5 g

💡 Cooking Tips

• For extra flavor, marinate the chicken for 20 minutes before grilling.
• Use a kitchen thermometer to ensure chicken is cooked safely and remains juicy.
• Feel free to swap in your favorite fresh herbs for variety.
• If grilling outdoors, brush the grates with oil to prevent sticking.
• Let the quinoa cool slightly before adding to the bowl to prevent wilting greens.