Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g uncooked quinoa
• 40g baby spinach leaves
• 1 small tomato, diced
• 30g cucumber, sliced
• 1 tbsp olive oil
• 50g low-fat Greek yogurt
• 1/2 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water, then cook according to package instructions (about 15 minutes), fluff and set aside.
2. 2
   Season chicken breast with oregano, salt, and pepper. Drizzle with half the olive oil.
3. 3
   Grill the chicken over medium-high heat (or use a grill pan) for 4–5 minutes per side until fully cooked and juices run clear. Slice thinly.
4. 4
   In a bowl, whisk Greek yogurt, lemon juice, and remaining olive oil with a pinch of salt for the sauce.
5. 5
   Assemble the bowl: put cooked quinoa in the base, top with spinach, tomato, cucumber, and sliced chicken.
6. 6
   Drizzle with the lemon-yogurt sauce and sprinkle chopped parsley if using. Serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 28mg (31% DV)
• Vitamin A: 1200 IU (24% DV)
• Calcium: 110mg (11% DV)
• Iron: 2mg (11% DV)
• Potassium: 560mg (16% DV)

💡 Cooking Tips

• For extra flavor, marinate the chicken with lemon zest and garlic for 30 minutes beforehand.
• Let the quinoa rest covered for 5 minutes after cooking for fluffier grains.
• Chill the veggies beforehand if you prefer extra crunch.
• Always check chicken is fully cooked (no pink in the center).