Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Fresh parsley, chopped (optional for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill pan to medium-high heat.
2. 2
   Marinate chicken breast with 1/2 tbsp olive oil, paprika, garlic powder, salt, and pepper for 10 minutes.
3. 3
   Grill the chicken for 5-6 minutes per side until cooked through and internal temperature reaches 75°C (165°F).
4. 4
   While chicken is grilling, toss broccoli and red bell pepper with the remaining olive oil, salt, and pepper. Roast in a 200°C (400°F) oven for 12-15 minutes or until tender.
5. 5
   To assemble, place cooked brown rice in a bowl. Top with sliced grilled chicken, roasted veggies, cherry tomatoes, and cucumber.
6. 6
   Drizzle with lemon juice and sprinkle with fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin C: 58mg (over 60% DV)
• Iron: 2mg (11% DV)
• Calcium: 48mg (4% DV)
• Potassium: 660mg (19% DV)
• Vitamin B6: 0.7mg (41% DV)

💡 Cooking Tips

• Cutting ingredients into similar sizes ensures even cooking.
• Let chicken rest for 2 minutes before slicing to retain juiciness.
• You can meal-prep ingredients ahead of time for a quick lunch.
• Adjust veggies to what’s in season or your favorites—just keep portions similar.
• Wear oven mitts when handling hot pans to prevent burns.