Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, sliced
• 1/4 cup diced cucumber
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   Toss broccoli, cherry tomatoes, and red onion in half the olive oil, salt, pepper, and half the oregano. Spread on a baking tray and roast for 15 minutes.
3. 3
   Season chicken breast with salt, pepper, garlic, and remaining oregano.
4. 4
   Grill or pan-sear chicken over medium heat until cooked through (about 5-7 minutes per side), then slice into strips.
5. 5
   Fluff quinoa and place it as the base in a bowl.
6. 6
   Top with roasted vegetables, sliced chicken, and diced cucumber.
7. 7
   Drizzle with remaining olive oil and lemon juice. Garnish with fresh parsley.
8. 8
   Serve warm and enjoy!

📊 Nutritional Information

• Vitamin C: 68mg (75% DV)
• Vitamin A: 780 IU (16% DV)
• Iron: 2mg (11% DV)
• Fiber: 5g
• Potassium: 640mg (14% DV)

💡 Cooking Tips

• For juicier chicken, let it rest a few minutes before slicing.
• Prep ingredients beforehand to save time on busy days.
• Adjust lemon juice to brighten flavors to your preference.
• Keep veggies slightly crisp for the best texture and nutrient retention.
• Always check chicken isn’t pink in the center before serving.