Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 50g cherry tomatoes, halved
• 40g baby spinach
• 1/4 cucumber, diced
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or non-stick skillet over medium-high heat.
2. 2
   Season chicken breast with smoked paprika, garlic powder, salt, and pepper.
3. 3
   Grill the chicken for 4-6 minutes per side or until fully cooked. Let cool and slice.
4. 4
   While chicken cooks, rinse quinoa and add to a small pot with 150ml water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
5. 5
   In a bowl, toss spinach, cherry tomatoes, and cucumber.
6. 6
   In a small dish, whisk olive oil and lemon juice.
7. 7
   To assemble, layer cooked quinoa, veggies, and sliced chicken in a bowl.
8. 8
   Drizzle with the olive oil-lemon dressing. Garnish with chopped parsley and serve.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 26mg
• Iron: 2mg
• Vitamin A: 3500 IU
• Potassium: 560mg
• Calcium: 65mg

💡 Cooking Tips

• For juicier chicken, let it rest for a few minutes before slicing.
• Batch-cook quinoa ahead of time for faster assembly during busy weeks.
• Adjust veggies based on what’s fresh and seasonal to keep meals interesting.