Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lemon
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under running water, then cook it in a pot with 120ml of water. Cover and simmer for 12-15 minutes until fluffy. Set aside.
2. 2
   While quinoa cooks, season chicken breast with salt, pepper, and dried oregano.
3. 3
   Heat half the olive oil in a grill pan over medium heat. Grill chicken breast 4-5 minutes per side until cooked through.
4. 4
   Let the chicken rest for 2 minutes, then slice it thinly.
5. 5
   In a small bowl, whisk together remaining olive oil, lemon juice, and chopped parsley to make the dressing.
6. 6
   Assemble the bowl: Add cooked quinoa as the base. Top with baby spinach, cherry tomatoes, cucumber, and red onion.
7. 7
   Arrange sliced grilled chicken on top and drizzle with the lemon-herb dressing.
8. 8
   Serve immediately and enjoy your nourishing lunch!

📊 Nutritional Information

• Vitamin C: 38mg
• Iron: 3mg
• Calcium: 60mg
• Dietary Fiber: 5g
• Potassium: 650mg
• Folate: 90mcg

💡 Cooking Tips

• For juicier chicken, let it rest after grilling before slicing.
• Prepare quinoa in advance and store in the fridge for quick assembly.
• Add leafy herbs or a sprinkle of feta for extra flavor (if desired).
• Always check chicken for doneness: no pink in the center.