Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g chicken breast
• 1/2 cup cooked quinoa
• 1/3 cup cherry tomatoes, halved
• 1/2 cup steamed broccoli florets
• 1/3 cup sliced cucumber
• 1/4 cup shredded carrots
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or nonstick skillet over medium-high heat.
2. 2
   Rub chicken breast with 1/2 tbsp olive oil, garlic powder, salt, and pepper.
3. 3
   Grill chicken for 6-7 minutes per side until fully cooked. Let rest, then slice thinly.
4. 4
   While chicken cooks, steam broccoli until tender-crisp. Set aside.
5. 5
   In a bowl, layer quinoa, cherry tomatoes, cucumber, carrots, and broccoli.
6. 6
   Top with sliced grilled chicken.
7. 7
   In a small bowl, whisk remaining olive oil, lemon juice, chopped parsley, salt, and pepper; drizzle over the bowl.
8. 8
   Gently toss or serve components side by side.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 65mg
• Iron: 2mg
• Potassium: 700mg
• Calcium: 60mg
• Vitamin A: 3300 IU

💡 Cooking Tips

• For juicier chicken, let it rest 3 minutes before slicing.
• You can meal-prep the veggies and quinoa ahead for a quick assembly.
• Use a food thermometer to ensure chicken reaches 75°C (165°F) for safety.
• Add chili flakes for a touch of heat if desired!