Light & Energizing Chicken Veggie Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 60g cooked brown rice
• 40g baby spinach
• 70g cherry tomatoes
• 50g cucumber, diced
• 30g carrots, shredded
• 1 tsp olive oil
• 1/2 lemon (juice)
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, pepper, and dried oregano.
2. 2
   Heat olive oil in a non-stick pan over medium heat. Add chicken and cook for about 6-7 minutes on each side until fully cooked.
3. 3
   While the chicken cooks, combine cherry tomatoes, cucumber, spinach, and shredded carrots in a bowl.
4. 4
   Let the chicken rest for a few minutes, then slice thinly.
5. 5
   Top the veggie mixture with brown rice and sliced chicken.
6. 6
   Drizzle with fresh lemon juice and an extra pinch of black pepper if desired.
7. 7
   Serve immediately and enjoy a nourishing meal.

📊 Nutritional Information

• Vitamin A: 1900 IU
• Vitamin C: 18 mg
• Iron: 2 mg
• Magnesium: 46 mg
• Calcium: 61 mg
• Potassium: 550 mg
• Fiber: 4 g

💡 Cooking Tips

• Let the chicken rest before slicing to keep it juicy.
• You can meal-prep the veggies and chicken ahead for a quick assembly.
• For extra flavor, add a sprinkle of chili flakes or a touch of garlic powder.
• Use a non-stick pan to reduce oil needed.
• Always wash vegetables thoroughly before use.