High-Protein Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach leaves
• 1 medium tomato, diced
• 1/4 cucumber, diced
• 30g red bell pepper, sliced
• 15g red onion, finely chopped
• 2 tsp olive oil
• Juice of 1/2 lemon
• 2 tbsp low-fat plain Greek yogurt
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water, then cook according to package instructions. Fluff with a fork and set aside.
2. 2
   In a bowl, combine chicken breast with 1 tsp olive oil, smoked paprika, oregano, 1/2 minced garlic clove, salt, and pepper. Marinate for at least 5 minutes.
3. 3
   Grill the chicken breast over medium heat for 5-6 minutes per side until fully cooked. Let it rest for 2 minutes before slicing.
4. 4
   Whisk the Greek yogurt with lemon juice, remaining olive oil, remaining garlic, salt, and pepper to create a creamy dressing.
5. 5
   Arrange spinach, cooked quinoa, tomato, cucumber, red bell pepper, and onion in a bowl. Top with sliced grilled chicken.
6. 6
   Drizzle the yogurt dressing over the bowl, toss gently, and enjoy.

📊 Nutritional Information

• Dietary fiber: 7g
• Vitamin C: 65mg
• Iron: 3mg
• Calcium: 110mg
• Vitamin A: 2900 IU
• Potassium: 930mg
• Magnesium: 82mg

💡 Cooking Tips

• Marinate the chicken ahead for deeper flavor and extra tenderness.
• Let the chicken rest briefly after grilling to lock in juices.
• Chop veggies just before serving for maximum crunch.
• Swap Greek yogurt for non-dairy alternatives if needed for a creamy but lighter dressing.
• Season quinoa with a pinch of salt while cooking for enhanced flavor.