Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1/2 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup cooked brown rice
• 1/2 small zucchini, diced
• 1/2 small red bell pepper, diced
• 1/2 cup broccoli florets
• 1 tablespoon chopped fresh parsley
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon dried dill

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   Toss zucchini, bell pepper, and broccoli with half the olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15 minutes, until tender.
3. 3
   Coat the chicken breast with remaining olive oil, paprika, salt, and pepper. Grill or pan-cook over medium heat for about 6 minutes per side, or until cooked through. Let rest, then slice thinly.
4. 4
   Combine Greek yogurt, lemon juice, dill, and parsley in a small bowl for the dressing.
5. 5
   Assemble the bowl: Add brown rice as a base, top with roasted vegetables and sliced chicken. Drizzle with yogurt-herb dressing.
6. 6
   Garnish with additional fresh parsley if desired and enjoy!

📊 Nutritional Information

• Dietary fiber: 6g
• Calcium: 90mg
• Iron: 2mg
• Potassium: 600mg
• Vitamin C: 55mg
• Vitamin A: 900 IU

💡 Cooking Tips

• Marinate the chicken for 30 minutes before grilling for extra juiciness.
• Make the rice ahead of time for a quick lunch assembly.
• Roast extra vegetables to add into tomorrow's meals!
• Be sure chicken is cooked to 75°C (165°F) internal temperature for safety.