Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 1 cup mixed salad greens (lettuce, spinach, arugula)
• 1/2 cup cherry tomatoes, halved
• 1/3 cup cucumber, sliced
• 1/4 avocado, sliced
• 1/4 cup shredded carrot
• 1 tablespoon pumpkin seeds
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons plain Greek yogurt (low-fat)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Season chicken breast with salt, pepper, and dried oregano. Grill or pan-sear over medium heat for 5-6 minutes per side or until fully cooked. Let rest, then slice.
2. 2
   Mix olive oil and lemon juice in a small bowl. Toss salad greens, tomatoes, cucumber, and carrot with the dressing.
3. 3
   Combine Greek yogurt and Dijon mustard in another small bowl to make a light, creamy sauce.
4. 4
   Arrange salad on a plate. Top with sliced chicken, avocado, and pumpkin seeds.
5. 5
   Drizzle yogurt-mustard dressing over the bowl. Serve immediately and enjoy!

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 45% DV
• Vitamin C: 30% DV
• Calcium: 12% DV
• Iron: 15% DV
• Magnesium: 10% DV
• Potassium: 20% DV

💡 Cooking Tips

• Grill extra chicken to prep meals ahead for the week.
• Resting the chicken after cooking keeps it juicy and tender.
• Try adding a squeeze of lemon or a sprinkle of chili flakes for an extra flavor kick.
• Always check the chicken is cooked through—juices should run clear, not pink.