Grilled Chicken & Roasted Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 medium zucchini, sliced
• 1 small red bell pepper, diced
• 1/2 small red onion, sliced
• 40g cooked quinoa
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• Handful of baby spinach

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F). Toss zucchini, bell pepper, and red onion with half the olive oil, and season with salt and pepper.
2. 2
   Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway through.
3. 3
   Rub chicken breast with remaining olive oil, paprika, oregano, salt, and pepper.
4. 4
   Heat a grill pan or skillet over medium heat. Grill chicken for 5-6 minutes per side, or until cooked through. Remove and let rest, then slice thinly.
5. 5
   Fluff the cooked quinoa and divide onto a serving bowl. Top with roasted veggies and baby spinach.
6. 6
   Arrange sliced grilled chicken over the vegetables.
7. 7
   Drizzle with fresh lemon juice just before serving.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin C: 98mg (over 100% of daily value)
• Iron: 2.1mg
• Potassium: 878mg
• Magnesium: 53mg
• Vitamin A: 45% of daily value

💡 Cooking Tips

• Marinate the chicken overnight for deeper flavor and extra tenderness.
• Swap in seasonal veggies to keep things interesting and nutrient-dense.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 75°C (165°F) for safety.