Light Mediterranean Chicken & Quinoa Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g uncooked quinoa
• 1/2 medium cucumber, diced
• 5 cherry tomatoes, halved
• 30g red onion, thinly sliced
• 30g baby spinach leaves
• 1 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa and cook according to package instructions; set aside to cool slightly.
2. 2
   While the quinoa cooks, season the chicken breast with salt, pepper, and oregano.
3. 3
   Heat half the olive oil in a grill pan over medium heat. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest, then slice thinly.
4. 4
   In a large bowl, combine cooked quinoa, spinach, cucumber, tomatoes, and red onion.
5. 5
   Whisk together the lemon juice and remaining olive oil to make a light dressing. Drizzle dressing over the salad and toss gently.
6. 6
   Top the bowl with grilled chicken slices and sprinkle with fresh parsley.
7. 7
   Serve immediately while slightly warm or chilled as desired.

📊 Nutritional Information

• Vitamin C: 25 mg
• Iron: 2 mg
• Calcium: 55 mg
• Dietary Fiber: 5 g
• Potassium: 480 mg
• Vitamin A: 1290 IU
• Magnesium: 60 mg

💡 Cooking Tips

• Letting the chicken rest before slicing helps lock in juiciness.
• For extra flavor, marinate the chicken with lemon juice and oregano for 10 minutes before grilling.
• You can prepare the quinoa and veggies ahead for a quick meal prep option.
• Taste and adjust lemon juice for your tanginess preference.
• Always check chicken is cooked through—juices should run clear.