Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g boneless, skinless chicken breast
• 1 cup steamed broccoli florets
• 1/2 cup cooked brown rice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/2 small avocado, sliced
• 2 tsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a small baking tray with parchment paper.
2. 2
   Rub the chicken breast with 1 tsp olive oil, garlic powder, paprika, salt, and pepper.
3. 3
   Bake the chicken for 20-22 minutes or until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
4. 4
   While the chicken cooks, steam the broccoli until just tender (about 4-5 minutes).
5. 5
   Combine brown rice, broccoli, cherry tomatoes, carrots, and avocado in a large bowl.
6. 6
   Top with sliced chicken. Drizzle remaining olive oil and fresh lemon juice over the bowl.
7. 7
   Garnish with parsley if desired. Serve immediately and enjoy!

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 82% of daily value
• Vitamin A: 55% of daily value
• Iron: 15% of daily value
• Calcium: 8% of daily value
• Potassium: 20% of daily value

💡 Cooking Tips

• Use pre-cooked brown rice or microwave packs to save time.
• Slice vegetables ahead of time for easy meal assembly.
• Don’t overcook the chicken—use a meat thermometer to ensure juiciness (internal temp should be 75°C / 165°F).
• Season the veggies with a sprinkle of your favorite fresh herbs for extra flavor without extra calories.