Motivation Power Chicken & Quinoa Lunch Bowl

🥘 Ingredients

• 120 g chicken breast, skinless and boneless
• 70 g cooked quinoa
• 1 cup mixed salad greens
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1/4 red bell pepper, sliced
• 2 tbsp plain low-fat Greek yogurt
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt to taste
• Black pepper to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with paprika, garlic powder, salt, and black pepper.
2. 2
   Heat a non-stick pan over medium heat and cook the chicken for 5 to 6 minutes per side, or until fully cooked through. Let it rest for 2 minutes, then slice.
3. 3
   In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, olive oil, parsley, and a pinch of salt and pepper to make the dressing.
4. 4
   Arrange the salad greens, cooked quinoa, cucumber, cherry tomatoes, red bell pepper, and avocado in a serving bowl.
5. 5
   Top the bowl with the sliced chicken.
6. 6
   Drizzle the lemon-herb yogurt dressing over the bowl and serve immediately.

📊 Nutritional Information

• Fiber: 8 g per serving
• Vitamin C: high from bell pepper, tomatoes, and lemon
• Vitamin K: present in salad greens and parsley
• Potassium: moderate amount from avocado and vegetables
• Iron: supports daily needs through quinoa and greens
• Calcium: provided by Greek yogurt dressing

💡 Cooking Tips

• Cook extra chicken and quinoa ahead of time for faster lunch prep during busy weekdays.
• Let the chicken rest before slicing to keep it juicy.
• Use a non-stick pan or grill pan to reduce the need for extra oil.
• If you want more crunch, add the cucumber and greens just before eating.
• Make sure the chicken reaches a safe internal temperature of 75 C before serving.