Mediterranean Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 50g cooked quinoa
• 70g cherry tomatoes, halved
• 50g cucumber, sliced
• 30g baby spinach
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• 15g feta cheese, crumbled
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Marinate chicken breast with olive oil, lemon juice, oregano, garlic, salt, and pepper for at least 10 minutes.
2. 2
   Grill or pan-cook chicken breast over medium heat for 4-5 minutes per side, until cooked through. Let it rest, then slice.
3. 3
   Arrange spinach, quinoa, cherry tomatoes, and cucumber in a bowl.
4. 4
   Top with sliced chicken and sprinkle feta cheese over.
5. 5
   Drizzle any remaining marinade over the bowl and serve.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 3220 IU (64% DV)
• Vitamin C: 24 mg (27% DV)
• Calcium: 140 mg (11% DV)
• Iron: 2 mg (11% DV)
• Potassium: 670 mg (19% DV)

💡 Cooking Tips

• For extra juiciness, let the chicken rest before slicing.
• Use pre-cooked quinoa for faster prep.
• Substitute feta with reduced-fat cheese for even fewer calories.
• Fresh herbs can be added for more aroma and flavor.
• Always check chicken is cooked through (no pink inside).