Grilled Chicken & Vegetable Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 medium zucchini, sliced
• 1/2 medium red bell pepper, chopped
• 1/4 medium red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat grill or grill pan to medium-high heat.
2. 2
   In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
3. 3
   Brush half of the marinade onto the chicken breast and let it sit for 10 minutes.
4. 4
   Toss zucchini, bell pepper, and red onion with the remaining marinade.
5. 5
   Grill chicken for 6-7 minutes per side until fully cooked and juices run clear. Remove and let it rest for 5 minutes, then slice thinly.
6. 6
   At the same time, grill the vegetables for 3-4 minutes on each side or until tender and slightly charred.
7. 7
   To assemble the bowl, layer spinach and cooked brown rice at the bottom.
8. 8
   Arrange grilled chicken, vegetables, and cherry tomatoes on top.
9. 9
   Garnish with fresh parsley and a squeeze of lemon if desired.

📊 Nutritional Information

• Vitamin A: 35% DV
• Vitamin C: 80% DV
• Calcium: 8% DV
• Iron: 16% DV
• Potassium: 950mg
• Dietary Fiber: 6g

💡 Cooking Tips

• Letting the chicken rest before slicing keeps it juicy.
• Cut the vegetables similarly sized to ensure even grilling.
• Pre-cooked brown rice can save prep time.
• Always use a food thermometer to ensure chicken reaches 75°C (165°F) internal temperature.
• You can roast vegetables in the oven if a grill isn't available.