Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 cup cherry tomatoes, halved
• 1/2 cup steamed broccoli florets
• 1/2 cup roasted bell pepper strips
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Juice from 1/4 lemon
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. 2
   Rub the chicken breast with half the olive oil, oregano, garlic powder, salt, and pepper. Place it on the prepared baking sheet alongside bell pepper strips.
3. 3
   Roast for 20-25 minutes, flipping halfway, until chicken is fully cooked and bell peppers are soft and slightly charred.
4. 4
   Meanwhile, steam the broccoli florets until just tender, about 3-4 minutes.
5. 5
   In a serving bowl, assemble cooked brown rice as the base. Top with roasted chicken (sliced), bell peppers, cherry tomatoes, and steamed broccoli.
6. 6
   Drizzle over the remaining olive oil and fresh lemon juice.
7. 7
   Garnish with parsley before serving.

📊 Nutritional Information

• Vitamin C: 54 mg (60% DV)
• Iron: 2 mg (11% DV)
• Calcium: 54 mg (4% DV)
• Dietary Fiber: 5 g
• Potassium: 820 mg (17% DV)
• Vitamin A: 1020 IU (34% DV)

💡 Cooking Tips

• Slice the chicken into even pieces for faster and more even cooking.
• If meal prepping, keep components separate and assemble just before eating for maximum freshness.
• Add chili flakes while roasting for a mild kick without extra calories.
• Don't skip the lemon juice—it brightens up all the flavors while keeping it light.