Lean Chicken & Garden Veggie Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1 cup mixed salad greens (spinach, arugula, romaine)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Sprinkle of feta cheese (optional, approx. 10g)

👨‍🍳 Instructions

1. 1
   Season chicken breast with salt, pepper, and dried oregano.
2. 2
   Grill or pan-cook the chicken breast over medium heat until fully cooked, about 7 minutes per side. Let it rest, then slice thinly.
3. 3
   In a mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and red bell pepper.
4. 4
   Place the cooked quinoa and veggie mix in a serving bowl.
5. 5
   Top with sliced chicken breast and sprinkle feta cheese (if using) over the bowl.
6. 6
   Drizzle with olive oil and lemon juice just before serving.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 52mg (58% DV)
• Vitamin A: 3800 IU (82% DV)
• Calcium: 110mg (11% DV)
• Iron: 2mg (13% DV)
• Potassium: 680mg (14% DV)

💡 Cooking Tips

• Grill your chicken in batches if making multiple bowls to ensure even cooking.
• Let chicken rest before slicing to keep it juicy.
• Prepare quinoa in advance for quicker assembly during busy weekdays.
• Add a pinch of chili flakes for an extra metabolism boost, if desired.