Lemon Herb Chicken Power Bowl

🥘 Ingredients

• 180 g chicken breast, sliced
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1 medium carrot, sliced into thin rounds
• 1/3 cup cooked quinoa
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C.
2. 2
   In a bowl, mix lemon juice, Dijon mustard, garlic, oregano, paprika, black pepper, salt, and olive oil.
3. 3
   Add the chicken slices to the bowl and coat well with the marinade. Let sit for 10 minutes while preparing the vegetables.
4. 4
   Spread broccoli, zucchini, and carrot on a baking tray. Roast for 18 to 20 minutes, stirring once halfway through.
5. 5
   Meanwhile, cook or reheat the quinoa until warm.
6. 6
   Heat a non-stick pan over medium-high heat and cook the chicken for 4 to 5 minutes per side, or until fully cooked and lightly golden.
7. 7
   Assemble the bowl by adding quinoa first, then roasted vegetables, and topping with the cooked chicken.
8. 8
   Finish with fresh parsley and an extra squeeze of lemon if desired.

📊 Nutritional Information

• Fiber: 7 g per serving
• Vitamin C: High from broccoli and lemon
• Vitamin A: High from carrot
• Iron: 2 mg per serving
• Potassium: Approximately 900 mg per serving
• Magnesium: Approximately 70 mg per serving

💡 Cooking Tips

• Slice the chicken evenly so it cooks quickly and stays juicy.
• Do not overcrowd the baking tray, or the vegetables may steam instead of roast.
• Use a meat thermometer if available; chicken is safely cooked at 75°C internal temperature.
• If you want extra flavor without many calories, add more fresh herbs, lemon zest, or black pepper.
• Meal-prep tip: cook extra quinoa and chopped vegetables in advance to make dinner faster on busy evenings.