Lean Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g dry quinoa
• 1/2 small cucumber, diced
• 60g cherry tomatoes, halved
• 40g baby spinach
• 1/4 small red onion, finely sliced
• 1/4 avocado, sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• 1 teaspoon extra virgin olive oil
• Salt and black pepper, to taste
• 1/4 teaspoon garlic powder

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water, then add to a pot with 150ml water. Bring to a boil, cover, reduce heat and simmer for 12-15 minutes until fluffy.
2. 2
   Season chicken breast with salt, pepper, and garlic powder. Grill on a preheated grill pan for 4-5 minutes per side or until cooked through. Let rest, then slice.
3. 3
   Combine lemon juice, tahini, olive oil, and a pinch of salt in a small bowl; whisk until smooth.
4. 4
   Toss spinach with cooked quinoa and arrange in a serving bowl.
5. 5
   Top with grilled chicken slices, cherry tomatoes, cucumber, red onion, avocado, and parsley.
6. 6
   Drizzle with the lemon-tahini dressing just before serving.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 22mg
• Vitamin A: 2500IU
• Iron: 2.7mg
• Potassium: 720mg
• Calcium: 70mg
• Folate: 75mcg
• Magnesium: 80mg

💡 Cooking Tips

• Let the chicken rest after grilling for maximum juiciness.
• For extra flavor, marinate the chicken breast in lemon juice and herbs for 20 minutes before grilling.
• Double the recipe for easy meal-prep lunches throughout the week.
• Slice vegetables just before serving to keep them crisp and fresh.