Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red bell pepper, diced
• 1 cup mixed leaf salad (spinach, arugula, or lettuce)
• 1 tbsp plain low-fat Greek yogurt
• 1 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• 1/4 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, black pepper, and dried oregano.
2. 2
   Heat a nonstick skillet over medium heat. Add olive oil and grill the chicken breast for about 5 minutes per side, or until fully cooked.
3. 3
   Let the chicken rest for 2 minutes, then slice it thinly.
4. 4
   In a bowl, mix cooked brown rice, tomatoes, cucumber, red bell pepper, and mixed salad leaves.
5. 5
   In a small bowl, combine Greek yogurt, lemon juice, a pinch of salt, and black pepper to make the dressing.
6. 6
   Top the veggie bowl with sliced chicken, then drizzle the yogurt dressing over everything.
7. 7
   Serve immediately and enjoy your fresh, balanced bowl!

📊 Nutritional Information

• Fiber: 5g per serving
• Calcium: 60mg per serving
• Iron: 1.2mg per serving
• Vitamin C: 30mg per serving
• Vitamin A: 800 IU per serving
• Potassium: 560mg per serving

💡 Cooking Tips

• For perfectly juicy chicken, let it rest before slicing.
• You can prep ingredients a day in advance for a quick assembly at lunch.
• Use a nonstick skillet to minimize the need for extra oil.
• Swap brown rice with quinoa or bulgur for variety, keeping calories similar.