Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 70g cooked brown rice
• 40g baby spinach
• 50g cherry tomatoes, halved
• 40g cucumber, sliced
• 30g red bell pepper, sliced
• 10g red onion, finely sliced
• 1 tsp olive oil
• 1/4 lemon, juiced
• 1/2 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or skillet over medium heat.
2. 2
   Rub the chicken breast with 1/2 tsp olive oil, oregano, salt, and pepper.
3. 3
   Grill the chicken for 4-5 minutes each side until fully cooked. Let it rest, then slice.
4. 4
   Toss spinach, cherry tomatoes, cucumber, bell pepper, and red onion in a bowl.
5. 5
   In a small bowl, whisk remaining olive oil with lemon juice, salt, and pepper to make a light dressing.
6. 6
   Arrange the cooked brown rice at the base of your serving bowl.
7. 7
   Top with mixed vegetables and sliced grilled chicken.
8. 8
   Drizzle with the lemon olive oil dressing before serving.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin C: 65mg
• Vitamin A: 2900 IU
• Iron: 1.8mg
• Potassium: 590mg
• Calcium: 65mg

💡 Cooking Tips

• Let the chicken rest for a few minutes before slicing to keep it juicy.
• Use pre-cooked rice to speed up prep time.
• Feel free to swap any vegetable based on what's seasonal or your personal preference.
• Always check chicken is fully cooked—juices should run clear.
• For a meal-prep option, keep dressing separate until ready to eat.