Lemon Herb Chicken Power Bowl

🥘 Ingredients

• 120 g skinless chicken breast
• 1/2 cup cooked quinoa
• 1 cup mixed salad greens
• 1/2 cup cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 2 tablespoons plain Greek yogurt
• 1 teaspoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1 small garlic clove, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1
   Season the chicken breast with oregano, half the garlic, salt, and black pepper.
2. 2
   Heat a grill pan or skillet over medium heat and add the olive oil.
3. 3
   Cook the chicken for 5 to 6 minutes per side, or until fully cooked and the internal temperature reaches 75°C.
4. 4
   While the chicken cooks, place the salad greens, cucumber, cherry tomatoes, avocado, and cooked quinoa into a serving bowl.
5. 5
   In a small bowl, mix the Greek yogurt, lemon juice, parsley, and remaining garlic to create a quick dressing.
6. 6
   Let the chicken rest for 2 minutes, then slice it into strips.
7. 7
   Arrange the sliced chicken over the bowl, spoon the dressing on top, and serve immediately.

📊 Nutritional Information

• Fiber: 8 g per serving
• Vitamin C: high from tomatoes, lemon, and greens
• Vitamin E: present from avocado and olive oil
• Calcium: moderate amount from Greek yogurt
• Iron: provides support from quinoa and leafy greens
• Potassium: good source from avocado, chicken, and vegetables

💡 Cooking Tips

• Do not overcrowd the pan, so the chicken browns properly instead of steaming.
• Let the chicken rest before slicing to keep it juicy.
• Cook quinoa in advance for a faster lunch assembly.
• If using a nonstick pan, keep heat at medium to prevent the yogurt dressing ingredients from separating if warmed nearby.
• Wash greens and vegetables thoroughly and keep raw chicken separate from fresh produce to avoid cross-contamination.