Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 150g skinless chicken breast
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 100g cooked brown rice
• 75g steamed broccoli florets
• 50g cherry tomatoes, halved
• 40g baby spinach
• 1 tablespoon lemon juice
• 10g slivered almonds (optional for crunch)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   Rub chicken breast with olive oil, garlic powder, paprika, thyme, salt, and pepper. Place on tray and bake for 25 minutes or until fully cooked.
3. 3
   While chicken is baking, steam broccoli until bright green and just tender (about 5 minutes).
4. 4
   Fluff the cooked brown rice and divide onto a serving bowl. Top with fresh baby spinach, steamed broccoli, and cherry tomatoes.
5. 5
   Slice the cooked chicken and arrange over the vegetables. Drizzle with lemon juice.
6. 6
   Sprinkle slivered almonds on top for added crunch, if desired. Serve warm and enjoy!

📊 Nutritional Information

• Vitamin C: 72mg
• Calcium: 130mg
• Iron: 3mg
• Vitamin A: 900IU
• Potassium: 920mg
• Magnesium: 52mg
• Dietary Fiber: 8g

💡 Cooking Tips

• Slice the chicken against the grain for extra tenderness.
• Prep your vegetables while the chicken is baking to save time.
• For extra flavor, marinate the chicken with spices for 30 minutes before baking.
• If you dislike any veggie, swap for another classic pick such as green beans or asparagus.
• Take care not to over-steam the broccoli for best texture and nutrient retention.