Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g dry quinoa
• 50g baby spinach leaves
• 40g cherry tomatoes, halved
• 30g cucumber, diced
• 20g red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water and cook according to package instructions. Once cooked, fluff with a fork and set aside.
2. 2
   Season chicken breast with salt, pepper, oregano, and a drizzle of half the olive oil.
3. 3
   Preheat a grill pan or skillet over medium heat. Grill chicken for about 5-7 minutes on each side, or until fully cooked and juices run clear.
4. 4
   Let chicken rest for a few minutes, then slice into strips.
5. 5
   In a bowl, combine spinach, cherry tomatoes, cucumber, and red onion. Toss with remaining olive oil and lemon juice.
6. 6
   Layer cooked quinoa as the base in your serving bowl, top with mixed veggies and sliced chicken.
7. 7
   Garnish with an extra squeeze of lemon, if desired. Serve immediately.

📊 Nutritional Information

• Vitamin A: 38% DV
• Vitamin C: 42% DV
• Iron: 14% DV
• Potassium: 19% DV
• Magnesium: 12% DV
• Dietary Fiber: 4g

💡 Cooking Tips

• Let the chicken rest a few minutes before slicing for maximum juiciness.
• To save time, prepare the quinoa in advance and store in the fridge.
• Experiment with adding fresh herbs like parsley or basil for extra flavor without extra calories.