Lean Mediterranean Chicken & Quinoa Bowl

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 60g uncooked quinoa
• Half a cucumber, diced
• 10 cherry tomatoes, halved
• 30g baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons low-fat Greek yogurt
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly and cook according to package instructions (usually simmer 15 minutes in double the amount of water). Fluff with fork and set aside.
2. 2
   While quinoa cooks, rub chicken breast with 1/2 tablespoon olive oil, oregano, garlic, salt, and black pepper.
3. 3
   Grill, bake, or pan-sear chicken breast over medium heat for 6-7 minutes per side until cooked through. Let rest, then slice into strips.
4. 4
   In a small bowl, whisk together Greek yogurt, lemon juice, remaining olive oil, a pinch of salt and pepper.
5. 5
   Arrange baby spinach as a base in a bowl. Top with cooked quinoa, cucumber, cherry tomatoes, and sliced chicken.
6. 6
   Drizzle with the yogurt dressing and sprinkle fresh parsley on top.
7. 7
   Serve immediately and enjoy your nutritious Mediterranean bowl!

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin C: 32mg
• Iron: 2mg
• Calcium: 84mg
• Potassium: 675mg
• Vitamin A: 900IU
• Magnesium: 65mg

💡 Cooking Tips

• For extra flavor, marinate your chicken for 15-30 minutes in olive oil, lemon, and oregano before cooking.
• You can batch-cook quinoa and grilled chicken in advance for quick lunches during the week.
• Let the chicken rest before slicing to keep it juicy.
• If you prefer, swap Greek yogurt for a dairy-free alternative.