Grilled Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/2 medium zucchini, sliced
• 1/4 cup cooked brown rice
• 1 cup mixed leafy greens (e.g., spinach, arugula)
• 1 tbsp plain low-fat yogurt
• 1 tsp olive oil
• 1/2 lemon (juiced)
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill pan to medium-high heat.
2. 2
   Marinate chicken breast with lemon juice, minced garlic, oregano, salt, and pepper for at least 10 minutes.
3. 3
   Toss broccoli, zucchini, and cherry tomatoes with half the olive oil, and a pinch of salt and pepper.
4. 4
   Grill the chicken breast for 5-6 minutes on each side until fully cooked. Let it rest before slicing.
5. 5
   Spread veggies on a baking tray and roast in oven at 200°C (400°F) for 15 minutes, or grill them alongside the chicken.
6. 6
   Arrange leafy greens as the base in a bowl. Top with brown rice, grilled chicken (sliced), and roasted veggies.
7. 7
   Mix the yogurt with lemon juice and a little salt. Drizzle over the bowl before serving.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin C: 65mg
• Calcium: 110mg
• Iron: 2mg
• Potassium: 700mg
• Vitamin A: 3200 IU

💡 Cooking Tips

• For juicier chicken, avoid overcooking and let it rest for a few minutes before slicing.
• You can roast or grill the veggies depending on your preference and kitchen setup.
• Prep veggies the night before for quicker assembly during lunchtime.
• Use a food thermometer to ensure chicken is cooked to at least 75°C (165°F) for food safety.