Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless, boneless chicken breast
• 60g uncooked quinoa
• 50g baby spinach
• 40g cherry tomatoes, halved
• 40g cucumber, diced
• 1 small carrot, grated
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, to garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water, then cook according to package instructions. Fluff and set aside to cool slightly.
2. 2
   Preheat a grill pan over medium heat. Rub the chicken breast with half the olive oil, smoked paprika, salt, and pepper.
3. 3
   Grill the chicken for about 6-7 minutes per side (or until fully cooked and juices run clear). Let rest for a few minutes, then slice.
4. 4
   In a large bowl, toss together spinach, cherry tomatoes, cucumber, and grated carrot.
5. 5
   Combine cooked quinoa and vegetables in a serving bowl. Top with sliced grilled chicken.
6. 6
   Drizzle with remaining olive oil and fresh lemon juice. Garnish with chopped parsley.

📊 Nutritional Information

• Vitamin A: 65% of daily value
• Vitamin C: 54% of daily value
• Calcium: 8% of daily value
• Iron: 18% of daily value
• Magnesium: 21% of daily value
• Dietary Fiber: 6g
• Potassium: 670mg

💡 Cooking Tips

• For juicier chicken, let it rest for a few minutes before slicing.
• You can prepare the quinoa and vegetables ahead of time for quicker assembly.
• Add a pinch of chili flakes to the chicken rub for an extra kick.
• Adjust the salt to your taste and use fresh lemon juice for the best flavor.