Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked brown rice
• 1/2 cup broccoli florets
• 1/2 cup diced red bell pepper
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Pinch of sea salt
• 1 tablespoon nonfat Greek yogurt
• 1 teaspoon lemon juice
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F). Toss broccoli and red bell pepper with half the olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 15 minutes.
2. 2
   Meanwhile, rub remaining olive oil onto the chicken breast, sprinkle with a pinch of salt and pepper. Grill on a grill pan or skillet over medium heat for about 5-6 minutes per side, until fully cooked. Let rest, then slice thinly.
3. 3
   Combine Greek yogurt and lemon juice in a small bowl to make the drizzle.
4. 4
   Layer cooked brown rice in a bowl. Top with roasted veggies, sliced chicken, cherry tomatoes, and cucumber.
5. 5
   Drizzle yogurt-lemon sauce over the top and sprinkle with fresh parsley.
6. 6
   Serve immediately and enjoy your balanced power bowl!

📊 Nutritional Information

• Vitamin C: 62 mg
• Vitamin A: 930 IU
• Calcium: 64 mg
• Iron: 2 mg
• Potassium: 705 mg
• Magnesium: 66 mg
• Dietary Fiber: 5 g
• Sodium: 285 mg

💡 Cooking Tips

• Make sure to let the chicken rest after grilling to keep it juicy.
• Cut vegetables into uniform pieces to ensure even roasting.
• Prep the rice and chop veggies in advance to save time during busy weekdays.
• Adjust lemon juice to taste for a more or less tangy drizzle.