Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 60g cooked brown rice
• 50g broccoli florets
• 40g cherry tomatoes, halved
• 40g red bell pepper, sliced
• 30g baby spinach
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/4 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill pan over medium-high heat.
2. 2
   Brush the chicken breast with 1/2 tsp olive oil, sprinkle with oregano, salt, and pepper.
3. 3
   Grill chicken for 5-7 minutes per side until fully cooked (internal temperature 74°C). Let it rest, then slice.
4. 4
   Toss broccoli, cherry tomatoes, and bell pepper in remaining 1/2 tsp olive oil, salt, and pepper. Roast in the oven at 190°C for 15 minutes or grill until tender and slightly charred.
5. 5
   To assemble the bowl: add spinach as the base, top with cooked brown rice, arrange grilled chicken slices and roasted veggies on top.
6. 6
   Drizzle with lemon juice. Serve immediately.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin C: 60mg
• Iron: 2mg
• Calcium: 55mg
• Potassium: 690mg
• Folate: 70mcg

💡 Cooking Tips

• Letting the chicken rest after grilling keeps it juicy.
• Slice the veggies evenly so they roast at the same rate.
• Use leftover rice to save time.
• Don’t skip the lemon juice—it brightens up the flavors.
• Add a sprinkle of chili flakes if you like a little kick.