Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g cooked quinoa
• 30g baby spinach
• 40g cherry tomatoes, halved
• 30g cucumber, diced
• 1 tbsp olive oil (approx. 10ml)
• 1 tsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill-pan to medium-high heat.
2. 2
   In a bowl, mix chicken breast with 1/2 tbsp olive oil, lemon juice, oregano, garlic powder, paprika, salt, and black pepper. Marinate for 10 minutes.
3. 3
   Grill the marinated chicken for about 5-6 minutes on each side, or until fully cooked and juices run clear.
4. 4
   While chicken is grilling, assemble the bowl: Lay baby spinach at the base, then add cooked quinoa, cherry tomatoes, and cucumber.
5. 5
   Slice the grilled chicken and place it on top of the bowl.
6. 6
   Drizzle remaining olive oil over the top and season with extra black pepper if desired.
7. 7
   Serve immediately and enjoy your fresh, nutrient-packed lunch!

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 28mg
• Vitamin A: 1400 IU
• Calcium: 72mg
• Iron: 2mg
• Potassium: 570mg
• Magnesium: 62mg

💡 Cooking Tips

• Let the chicken rest for 2-3 minutes after grilling to keep it juicy.
• For more flavor, marinate the chicken for up to 2 hours ahead of time.
• Rinse quinoa before cooking to remove bitterness.
• Substitute cooked brown rice if you prefer, but quinoa is higher in protein and fiber.
• Taste and adjust seasoning before serving to match your preference.