Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 150g skinless chicken breast
• 80g quinoa (uncooked)
• 1 cup cherry tomatoes (halved)
• 1 cup broccoli florets
• 1/4 cup sliced cucumber
• 1 small carrot (grated)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 50g Greek yogurt (plain, low-fat)
• 1 teaspoon lemon juice
• 1 small garlic clove (minced)
• 1 tablespoon fresh parsley (chopped)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   Toss the broccoli florets with half the olive oil, a pinch of salt and pepper, and spread them on a baking tray. Roast in the oven for 15 minutes, until crisp-tender.
3. 3
   Rinse quinoa thoroughly under cold water, then cook in a pot with double the amount of water. Bring to a boil, then reduce to a simmer and cook covered for 12–15 minutes, until water is absorbed. Fluff with a fork.
4. 4
   Season chicken breast with oregano, smoked paprika, salt, and pepper. Drizzle with the remaining olive oil.
5. 5
   Heat a grill pan or non-stick skillet over medium-high heat. Grill chicken for about 6–7 minutes on each side, until cooked through and lightly charred.
6. 6
   While chicken rests, mix Greek yogurt, lemon juice, minced garlic, and chopped parsley in a small bowl to make the dressing.
7. 7
   Slice the cooked chicken. In a large bowl, assemble cooked quinoa, roasted broccoli, cherry tomatoes, cucumber, grated carrot, and sliced chicken.
8. 8
   Drizzle with the Greek yogurt dressing before serving.

📊 Nutritional Information

• Vitamin A: 1200 IU
• Vitamin C: 38 mg
• Calcium: 102 mg
• Iron: 3 mg
• Fiber: 7 g
• Potassium: 730 mg
• Magnesium: 87 mg

💡 Cooking Tips

• Let the chicken rest for a few minutes after grilling to keep it juicy.
• For extra flavor, marinate the chicken 30 minutes beforehand with herbs and lemon zest.
• Quinoa can be made in advance and stored in the fridge for 3 days.
• Be careful not to overcook broccoli to preserve nutrients and color.