Grilled Lemon Herb Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/3 cup dry quinoa
• 1 cup baby spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• Juice and zest of 1/2 lemon
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water and cook according to package instructions. Fluff with a fork and set aside.
2. 2
   Pound chicken breast to even thickness. In a small bowl, mix olive oil, lemon juice and zest, dried oregano, garlic powder, salt, and pepper. Coat chicken with marinade and let sit for 10 minutes.
3. 3
   Heat a grill pan over medium-high heat. Grill marinated chicken for 4-5 minutes per side, or until fully cooked. Rest for a few minutes, then slice.
4. 4
   In a serving bowl, arrange spinach, quinoa, cherry tomatoes, cucumber, and red onion.
5. 5
   Top with grilled chicken and sprinkle parsley over.
6. 6
   Drizzle any leftover lemon dressing over the bowl before serving.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin C: 43mg
• Potassium: 655mg
• Calcium: 64mg
• Iron: 3mg
• Magnesium: 89mg
• Vitamin B6: 0.8mg

💡 Cooking Tips

• Let the chicken marinade for at least 10 minutes for maximum flavor.
• Check for doneness by ensuring the chicken juices run clear and it’s no longer pink inside.
• Fluff the quinoa with a fork while it’s still warm to prevent clumping.
• Add extra veggies like bell peppers for variety without many extra calories.