Hearty Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 150g boneless skinless chicken breast
• 100g uncooked quinoa
• 1 medium sweet potato
• 1/2 cup canned chickpeas, rinsed
• 1/2 red bell pepper
• 1/2 zucchini
• 2 tbsp olive oil
• 75g Greek yogurt (plain, low-fat)
• 1 small garlic clove
• 1 tsp lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 220°C (428°F). Cut sweet potato, red bell pepper, and zucchini into bite-sized pieces.
2. 2
   Toss vegetables and chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 20 minutes, flipping halfway.
3. 3
   Meanwhile, rinse quinoa and cook according to package instructions (about 15 minutes). Fluff with a fork when done.
4. 4
   Brush chicken breast with 1 tbsp olive oil, sprinkle with oregano, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side or until cooked through. Let it rest before slicing.
5. 5
   In a small bowl, mix Greek yogurt, minced garlic, lemon juice, a pinch of salt, and black pepper to taste, creating a creamy sauce.
6. 6
   Assemble bowl: place quinoa as the base, pile on roasted veggies and chickpeas, add sliced chicken on top, and drizzle with yogurt sauce.
7. 7
   Garnish with fresh parsley if desired. Serve and enjoy!

📊 Nutritional Information

• Vitamin C: 58mg (65% DV)
• Vitamin A: 920 IU (20% DV)
• Iron: 4mg (22% DV)
• Calcium: 120mg (9% DV)
• Dietary Fiber: 9g
• Potassium: 950mg
• Magnesium: 68mg
• Folate: 90mcg (23% DV)

💡 Cooking Tips

• Marinate the chicken for at least 10 minutes (or overnight) for extra flavor and tenderness.
• Dice veggies evenly to ensure even roasting.
• Don’t overcook quinoa—it should be fluffy, not mushy.
• Check chicken doneness with a meat thermometer (74°C/165°F).
• Feel free to swap veggies based on your current pantry and taste.