Lean Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g dry quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1/4 red bell pepper, diced
• 1 cup fresh spinach leaves
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water. Cook quinoa according to package instructions (about 15 minutes), then fluff and let cool.
2. 2
   While the quinoa cooks, season chicken breast with salt, pepper, and dried oregano.
3. 3
   Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat. Cook chicken breast for 6-7 minutes per side or until cooked through. Let rest, then slice into strips.
4. 4
   In a large bowl, combine spinach, cherry tomatoes, cucumber, and red bell pepper.
5. 5
   Add cooked quinoa and sliced chicken to the bowl.
6. 6
   Drizzle remaining olive oil and lemon juice over the salad, toss gently to combine.
7. 7
   Serve immediately, garnished with extra oregano if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 35% of daily value
• Vitamin C: 60% of daily value
• Iron: 12% of daily value
• Calcium: 8% of daily value
• Potassium: 650mg

💡 Cooking Tips

• Make sure to let the chicken rest before slicing—it retains more juices this way.
• For extra flavor, marinate the chicken in lemon juice and oregano for 20 minutes before cooking.
• Rinse quinoa well to remove bitterness.
• If prepping ahead, keep the dressing separate and add just before serving for maximum freshness.