Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach leaves
• 50g cherry tomatoes, halved
• 30g cucumber, diced
• 20g red bell pepper, thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a saucepan, cook quinoa with 120ml water. Bring to a boil, cover, reduce heat, and simmer for 12-15 minutes until water is absorbed.
2. 2
   While quinoa cooks, season chicken breast with oregano, salt, and pepper.
3. 3
   Heat a non-stick grill pan over medium heat. Brush with olive oil. Grill chicken for 5-6 minutes per side or until cooked through. Let rest for 2 minutes, then slice.
4. 4
   Toss spinach, cherry tomatoes, cucumber, and red bell pepper in a bowl with lemon juice and a pinch of salt.
5. 5
   Fluff the cooked quinoa with a fork, then add to the bowl.
6. 6
   Top salad and quinoa mix with sliced grilled chicken breast.
7. 7
   Drizzle with any remaining lemon juice or olive oil, and serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 38mg
• Iron: 3mg
• Calcium: 52mg
• Potassium: 711mg
• Magnesium: 76mg

💡 Cooking Tips

• Let the chicken rest for a couple of minutes before slicing to keep it juicy.
• If you prefer extra flavor, marinate the chicken with lemon juice and oregano for 30 minutes before cooking.
• Use a fork to fluff the quinoa, avoiding clumps.
• Adjust fresh veggies with your favorites for variety; avoid creamy dressings to keep it light.