Hearty Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 150g skinless chicken breast
• 70g quinoa (uncooked)
• 1 tbsp olive oil
• 1/2 red bell pepper, sliced
• 1/2 cup broccoli florets
• 1/3 zucchini, sliced
• 1 garlic clove, minced
• 1/2 lemon (juice and zest)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly and cook it in a pot with 2 parts water and a pinch of salt. Simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. 2
   While quinoa cooks, preheat a grill pan or skillet over medium heat.
3. 3
   Rub chicken breast with olive oil, salt, pepper, half the lemon juice, and lemon zest.
4. 4
   Grill chicken for 5-6 minutes per side or until cooked through and juices run clear. Let rest for a few minutes, then slice.
5. 5
   In a non-stick pan, heat remaining olive oil. Sauté garlic for 30 seconds, then add bell pepper, broccoli, and zucchini. Cook for 4-5 minutes until crisp-tender.
6. 6
   Arrange the cooked quinoa in a bowl. Top with vegetables and sliced chicken breast.
7. 7
   Garnish with parsley and remaining lemon juice. Serve warm.

📊 Nutritional Information

• Vitamin C: 56mg (62% DV)
• Vitamin B6: 0.9mg (51% DV)
• Iron: 3mg (17% DV)
• Magnesium: 80mg (19% DV)
• Potassium: 700mg (15% DV)
• Fiber: 6g (21% DV)

💡 Cooking Tips

• Let the chicken rest after grilling so the juices redistribute and keep it moist.
• For extra flavor, marinate chicken in lemon and parsley for 30 minutes if you have time.
• Do not overcook quinoa; turn off the heat as soon as the water is absorbed to avoid mushiness.
• Feel free to swap vegetables for what's in season or on hand, but keep the servings balanced.