Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cup steamed broccoli florets
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat a grill pan over medium-high heat.
2. 2
   Season the chicken breast with half the olive oil, dried oregano, salt, and black pepper.
3. 3
   Grill the chicken for about 5-7 minutes on each side, or until cooked through. Let it rest and then slice.
4. 4
   Toss broccoli florets with a little olive oil and salt, then roast in the oven at 200°C (400°F) for 10-12 minutes or until tender.
5. 5
   Arrange the cooked quinoa in a bowl. Top with cherry tomatoes, roasted broccoli, cucumber, carrots, and grilled chicken slices.
6. 6
   Drizzle with lemon juice and remaining olive oil.
7. 7
   Garnish with chopped parsley and a sprinkle of cracked black pepper.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 62mg (110% DV)
• Calcium: 72mg (6% DV)
• Iron: 2mg (15% DV)
• Vitamin A: 3200 IU (65% DV)
• Potassium: 600mg (13% DV)

💡 Cooking Tips

• Marinate the chicken in the fridge for 20 minutes if you have time—this deepens the flavor.
• Ensure chicken is cooked thoroughly; juices should run clear.
• Customize your veggies based on what’s in season or personal taste.
• Let cooked chicken rest before slicing to keep it juicy.
• Always wash vegetables thoroughly before use.