Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g quinoa (uncooked)
• 40g cherry tomatoes, halved
• 40g cucumber, diced
• 30g baby spinach
• 1 tbsp chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 2 tbsp non-fat Greek yogurt
• 1 tsp lemon juice
• 1/2 small garlic clove, minced
• 1/4 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly, then cook according to package instructions. Fluff and set aside.
2. 2
   Brush the chicken breast with half of the olive oil, season with salt, pepper, and oregano.
3. 3
   Heat a non-stick grill pan over medium heat and grill the chicken breast for 5-7 minutes per side, or until cooked through. Let rest for 2 minutes, then slice.
4. 4
   Mix Greek yogurt, lemon juice, minced garlic, parsley, a pinch of salt and pepper in a small bowl to make the dressing.
5. 5
   Assemble the bowl: add spinach as the base, then layer quinoa, sliced chicken, cherry tomatoes, and cucumber.
6. 6
   Drizzle with the yogurt dressing and remaining olive oil, sprinkle fresh parsley on top, and serve immediately.

📊 Nutritional Information

• Vitamin A: 960 IU
• Vitamin C: 24 mg
• Calcium: 72 mg
• Iron: 3 mg
• Magnesium: 65 mg
• Potassium: 490 mg
• Dietary Fiber: 4 g

💡 Cooking Tips

• Let the chicken rest after grilling for juicier slices.
• For extra flavor, marinate the chicken in lemon and herbs for an hour before cooking.
• If in a rush, use pre-cooked quinoa to save time.
• Make sure not to overcook the chicken for optimal tenderness and moisture.