Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g uncooked quinoa
• 30g baby spinach
• 40g cherry tomatoes, halved
• 30g cucumber, diced
• 20g red bell pepper, sliced
• 10g red onion, finely sliced
• 1 tsp olive oil
• 1/2 lemon (juice)
• 1/4 tsp dried oregano
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa and cook according to package instructions; set aside to cool.
2. 2
   Season chicken breast with oregano, salt, and pepper.
3. 3
   Heat half the olive oil in a non-stick pan or grill pan over medium heat, then grill the chicken for about 5-7 minutes per side until cooked through. Let rest, then slice thinly.
4. 4
   In a large bowl, toss together spinach, cherry tomatoes, cucumber, red bell pepper, and red onion.
5. 5
   Add cooked quinoa and sliced chicken to the salad.
6. 6
   Whisk remaining olive oil and lemon juice, then drizzle over the bowl.
7. 7
   Toss gently to combine. Serve immediately for a fresh lunch.

📊 Nutritional Information

• Vitamin C: 63 mg (70% DV)
• Vitamin A: 2400 IU (48% DV)
• Iron: 2.4 mg (13% DV)
• Calcium: 63 mg (6% DV)
• Potassium: 560 mg (16% DV)
• Magnesium: 63 mg (16% DV)
• Fiber: 5 g

💡 Cooking Tips

• Let the chicken rest for 2-3 minutes before slicing to keep it juicy.
• Cook quinoa a day ahead and chill for faster meal prep.
• Adjust lemon to taste for a zesty, refreshing flavor.
• Wash all veggies thoroughly to ensure freshness and safety.