Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked brown rice
• 1 cup mixed bell peppers (red, yellow, green), sliced
• 1/2 cup broccoli florets
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or skillet over medium-high heat.
2. 2
   In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
3. 3
   Brush the chicken breast with half the oil mixture.
4. 4
   Grill the chicken breast for 6-7 minutes on each side until cooked through. Let it rest, then slice.
5. 5
   Toss bell peppers and broccoli in the remaining oil mixture. Grill or sauté for 4-5 minutes until slightly tender and charred.
6. 6
   Warm the cooked brown rice and place it into a bowl.
7. 7
   Top the rice with grilled chicken slices, vegetables, cherry tomatoes, and avocado.
8. 8
   Garnish with fresh parsley and an optional extra squeeze of lemon.

📊 Nutritional Information

• Dietary fiber: 6g
• Sodium: 340mg
• Potassium: 680mg
• Vitamin C: 95% DV
• Vitamin A: 35% DV
• Magnesium: 18% DV
• Iron: 14% DV
• Calcium: 6% DV

💡 Cooking Tips

• For juicier chicken, let it rest for a few minutes before slicing.
• Chop all veggies in advance to save time on busy days.
• You can batch-cook the brown rice ahead for faster assembly.
• If you want more flavor, add a sprinkle of chili flakes or a dash of your favorite herbs.
• Be careful not to overcook the vegetables to preserve their crunch and nutrients.