Hearty Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach
• 60g cherry tomatoes, halved
• 40g cucumber, diced
• 30g red bell pepper, sliced
• 10g red onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water, then add to a pot with 120ml water. Bring to a boil, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
2. 2
   Season chicken breast with oregano, salt, and black pepper.
3. 3
   Grill chicken over medium heat for 6-7 minutes per side or until juices run clear. Let it rest before slicing.
4. 4
   In a large bowl, combine spinach, cherry tomatoes, cucumber, bell pepper, and red onion.
5. 5
   In a small bowl, whisk together olive oil and lemon juice, then season with a pinch of salt and pepper.
6. 6
   To assemble the bowl, layer quinoa as the base, then top with grilled chicken and mixed vegetables. Drizzle with dressing.
7. 7
   Garnish with fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 52% of daily value
• Iron: 13% of daily value
• Calcium: 7% of daily value
• Vitamin A: 35% of daily value
• Potassium: 692mg

💡 Cooking Tips

• Let the chicken rest after grilling before slicing to keep it juicy.
• For extra flavor, marinate the chicken in lemon juice and oregano for 30 minutes before grilling.
• Rinse quinoa thoroughly to remove bitterness.
• Add a sprinkle of chili flakes if you prefer a slight kick.