Light Lemon Herb Chicken Power Bowl

🥘 Ingredients

• 120 g skinless chicken breast
• 1 cup mixed lettuce
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1/3 cup cooked quinoa
• 1/4 cup shredded carrot
• 1 tbsp plain Greek yogurt
• 1 tsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1
   Season the chicken breast with oregano, garlic powder, black pepper, and half of the salt.
2. 2
   Heat a nonstick pan 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 golden on the outside.
4. 4
   Let the chicken rest for 3 minutes, then slice it into strips.
5. 5
   In a small bowl, mix Greek yogurt, lemon juice, and the remaining salt to make a light dressing.
6. 6
   Arrange the lettuce, cucumber, cherry tomatoes, shredded carrot, avocado, and cooked quinoa in a serving bowl.
7. 7
   Top the bowl with sliced chicken.
8. 8
   Drizzle the lemon yogurt dressing over the bowl and serve immediately.

📊 Nutritional Information

• Fiber: 8 g per serving
• Vitamin C: high from tomatoes and lemon
• Vitamin A: good source from carrot and lettuce
• Potassium: moderate amount from avocado and vegetables
• Calcium: small amount from Greek yogurt
• Iron: present from quinoa and leafy greens

💡 Cooking Tips

• Use a meat thermometer if possible; chicken is safely cooked at 75 C internally.
• Let the chicken rest before slicing to keep it juicy.
• Cook extra quinoa in advance for faster lunches during the week.
• If you want even fewer calories, reduce the avocado slightly.
• Use a nonstick pan to avoid needing extra oil.
• Wash and dry the lettuce well so the dressing coats the bowl evenly.