Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach
• 40g cherry tomatoes, halved
• 40g cucumber, diced
• 20g red bell pepper, sliced
• 10g red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon plain low-fat Greek yogurt
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Pinch of salt and black pepper
• 1 tablespoon fresh parsley or basil (optional)

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly, then cook according to package instructions (generally simmer in double the amount of water for about 15 minutes, until fluffy). Set aside to cool.
2. 2
   Season chicken breast with salt, pepper, and half the olive oil. Grill on a preheated non-stick grill pan or outdoor grill for 5-7 minutes per side, until cooked through and internal temp hits 75°C. Rest, then slice.
3. 3
   In a small bowl, mix Greek yogurt, lemon juice, Dijon mustard, minced garlic, remaining olive oil, and a pinch of salt and pepper for the dressing.
4. 4
   Assemble the bowl: Start with a base of spinach, top with quinoa, then arrange cucumber, cherry tomatoes, bell pepper, and red onion around the edges.
5. 5
   Place sliced grilled chicken in the center. Drizzle dressing over the bowl and garnish with fresh parsley or basil if desired.
6. 6
   Serve immediately for the freshest taste.

📊 Nutritional Information

• Vitamin A: 4200 IU
• Vitamin C: 52 mg
• Vitamin B6: 1 mg
• Calcium: 78 mg
• Iron: 3 mg
• Magnesium: 98 mg
• Potassium: 670 mg
• Dietary Fiber: 6 g

💡 Cooking Tips

• Pre-cook extra chicken and quinoa for quick meal prep throughout the week.
• Let grilled chicken rest a few minutes before slicing to keep it juicy.
• If you want extra crunch, add a sprinkle of toasted seeds (like pumpkin or sunflower).
• For more flavor, marinate the chicken in lemon juice and herbs for 30 minutes before grilling.