Grilled Chicken & Quinoa Salad Bowl

🥘 Ingredients

• 120g boneless skinless chicken breast
• 60g dry quinoa
• 60g baby spinach leaves
• 1 small red bell pepper, sliced
• 1/4 cucumber, diced
• 40g cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp paprika
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Place the chicken breast on a plate and season both sides with oregano, paprika, salt, and pepper.
2. 2
   Heat 1/2 tbsp olive oil on a grill pan over medium heat. Grill the chicken for 5-6 minutes per side, or until cooked through. Remove and let rest before slicing.
3. 3
   Rinse quinoa under cold water. Cook according to package instructions (generally boil with 2x water for 14-16 minutes). Fluff and let cool slightly.
4. 4
   In a large bowl, toss together spinach, cooked quinoa, red bell pepper, cucumber, and cherry tomatoes.
5. 5
   Slice the grilled chicken and place on top.
6. 6
   Drizzle with remaining olive oil and lemon juice before serving.

📊 Nutritional Information

• Vitamin A: 62% DV
• Vitamin C: 108% DV
• Iron: 22% DV
• Calcium: 7% DV
• Magnesium: 18% DV
• Potassium: 23% DV
• Fiber: 6g

💡 Cooking Tips

• For juicier chicken, let it rest for 2-3 minutes before slicing.
• Rinse quinoa thoroughly to remove bitterness.
• You can prep the ingredients ahead for an even quicker lunch.
• If grilling indoors, open a window to ventilate and avoid smoke.
• Taste and adjust salt/lemon juice to suit your preferences.