Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 40g baby spinach leaves
• 50g cherry tomatoes, halved
• 40g cucumber, diced
• 1 tbsp lemon juice
• 1 tsp extra virgin olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water, then cook in a pot with 120ml water. Bring to a boil, reduce to simmer, cover, and cook for 12-15 minutes until water is absorbed. Fluff with a fork.
2. 2
   While quinoa cooks, season the chicken breast with oregano, salt, and pepper. Grill or pan-sear on medium-high heat for 5-6 minutes per side, until the center is no longer pink.
3. 3
   Let the chicken rest for 2 minutes, then slice thinly.
4. 4
   Toss spinach, tomatoes, and cucumber with lemon juice and olive oil in a bowl.
5. 5
   Add the quinoa and top with sliced chicken. Serve immediately.

📊 Nutritional Information

• Vitamin C: 31 mg (34% DV)
• Vitamin A: 2150 IU (43% DV)
• Iron: 2 mg (13% DV)
• Potassium: 690 mg (15% DV)
• Calcium: 52 mg (5% DV)
• Dietary Fiber: 5g

💡 Cooking Tips

• For maximum juiciness, let the cooked chicken rest before slicing.
• Season the quinoa with a pinch of salt while cooking for extra flavor.
• Swap spinach for arugula or mixed greens for variety.
• Use a non-stick grill pan or lightly oil your grill to prevent sticking.