Light Lemon Herb Chicken Power Bowl

🥘 Ingredients

• 120 g chicken breast, skinless
• 60 g cooked quinoa
• 1 cup mixed lettuce
• 1/2 cucumber, sliced
• 8 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
• Salt, to taste
• Black pepper, to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with oregano, half the garlic, salt, and black pepper.
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. Let it rest for 2 minutes, then slice.
4. 4
   In a small bowl, mix Greek yogurt, lemon juice, parsley, remaining garlic, and a pinch of salt to make the dressing.
5. 5
   Arrange the lettuce, cooked quinoa, cucumber, cherry tomatoes, and avocado in a bowl.
6. 6
   Top with the sliced chicken.
7. 7
   Spoon the lemon-yogurt dressing over the bowl and serve immediately.

📊 Nutritional Information

• Fiber: 7 g per serving
• Vitamin C: high from lemon, tomatoes, and lettuce
• Vitamin E: present from avocado and olive oil
• Potassium: supports hydration and muscle function
• Calcium: provided by Greek yogurt
• Iron: moderate amount from quinoa and 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 weekday lunches.
• Add the avocado just before serving to keep it fresh.
• If the dressing is too thick, thin it with 1 teaspoon of water or extra lemon juice.