Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 50g cherry tomatoes
• 40g baby spinach
• 40g cucumber
• 30g red bell pepper
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• 1 tbsp lemon juice
• Fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. Add it to a saucepan with 180ml water. Bring to a boil, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork.
2. 2
   Season the chicken breast with smoked paprika, oregano, salt, and black pepper.
3. 3
   Heat 1/2 tsp olive oil in a grill pan over medium-high heat. Grill the chicken breast for 5-6 minutes on each side, or until cooked through. Set aside to rest for 3 minutes, then slice.
4. 4
   Drizzle the cherry tomatoes and sliced bell peppers with 1/2 tsp olive oil, a pinch of salt, and roast in a preheated oven at 200°C for 10 minutes.
5. 5
   To assemble, layer the cooked quinoa in a bowl. Top with spinach, cucumber slices, roasted vegetables, and grilled chicken.
6. 6
   Drizzle lemon juice over the bowl and sprinkle with fresh parsley if desired.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin A: 52% DV
• Vitamin C: 79% DV
• Iron: 14% DV
• Magnesium: 18% DV
• Calcium: 7% DV
• Potassium: 17% DV
• Sodium: 10% DV

💡 Cooking Tips

• For juicier chicken, let it rest for a few minutes after grilling before slicing.
• You can prep quinoa and roasted veggies ahead to save time during busy weekdays.
• Ensure chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
• Swap colorful veggies in as you like to keep things fresh and interesting.