Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cup steamed broccoli florets
• 1/3 cup sliced cucumber
• 1/4 avocado, sliced
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, pepper, and dried oregano.
2. 2
   Heat half the olive oil in a grill pan or skillet over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked. Let rest, then slice.
3. 3
   Arrange the cooked quinoa at the base of a bowl.
4. 4
   Top with sliced chicken, cherry tomatoes, steamed broccoli, cucumber, and avocado.
5. 5
   Drizzle with the remaining olive oil and fresh lemon juice.
6. 6
   Garnish with extra oregano if desired. Serve immediately.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 52mg (60% DV)
• Vitamin A: 680IU (20% DV)
• Iron: 2mg (11% DV)
• Calcium: 58mg (6% DV)
• Potassium: 786mg (22% DV)
• Magnesium: 74mg (18% DV)

💡 Cooking Tips

• For extra flavor, marinate the chicken in lemon juice and oregano for 15 minutes before cooking.
• Swap quinoa for brown rice if preferred, adjusting macros as needed.
• Use meal prep containers to make multiple bowls for stress-free lunches.
• Ensure chicken is cooked to an internal temperature of 75°C (165°F) for food safety.
• Broccoli can be quickly steamed in the microwave with a splash of water, covered for 2 minutes.