Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 60g cooked quinoa
• 40g baby spinach
• 50g cherry tomatoes, halved
• 50g cucumber, diced
• 30g red bell pepper, sliced
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/4 tsp dried oregano
• 1/4 tsp black pepper
• Pinch of salt

👨‍🍳 Instructions

1. 1
   Season the chicken breast with oregano, black pepper, and a pinch of salt.
2. 2
   Heat a non-stick pan over medium heat and add half the olive oil. Grill chicken breast for 4-5 minutes per side until fully cooked. Let it rest for 2 minutes, then slice.
3. 3
   In a small bowl, mix remaining olive oil with lemon juice to create a simple dressing.
4. 4
   Arrange the spinach as a base in a large bowl. Top with quinoa, cherry tomatoes, cucumber, and bell pepper.
5. 5
   Add the sliced chicken breast on top. Drizzle with the lemon-olive oil dressing.
6. 6
   Toss gently before serving and enjoy immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 54mg
• Vitamin A: 2200 IU
• Iron: 2mg
• Calcium: 52mg
• Potassium: 540mg
• Magnesium: 48mg

💡 Cooking Tips

• For juicier chicken, avoid overcooking – slice to check for doneness.
• Fluff quinoa with a fork after cooking to keep it light.
• Prep veggies in advance for a quick assembly during busy days.
• If you wish, swap quinoa for brown rice for a classic twist.