Motivation Power Chicken Quinoa Lunch Bowl

🥘 Ingredients

• 120 g skinless chicken breast
• 60 g dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 avocado, sliced
• 2 tablespoons plain low-fat Greek yogurt
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt to taste
• Black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. Cook it according to package instructions until fluffy, then let it cool slightly.
2. 2
   Season the chicken breast with paprika, garlic powder, salt, and black pepper.
3. 3
   Heat a grill pan or skillet over medium heat and add the olive oil. Cook the chicken for 5 to 6 minutes per side, or until fully cooked through. Let it rest for 2 minutes, then slice.
4. 4
   In a small bowl, mix the Greek yogurt, lemon juice, parsley, and a pinch of salt and pepper to make the dressing.
5. 5
   Assemble the bowl with spinach, cooked quinoa, cherry tomatoes, cucumber, sliced chicken, and avocado.
6. 6
   Drizzle the lemon-herb yogurt dressing over the top and serve immediately.

📊 Nutritional Information

• Fiber: 8 g per serving
• Vitamin C: supports immune health from tomatoes and lemon
• Vitamin K: rich from spinach
• Potassium: provided by avocado and vegetables
• Iron: present in spinach and quinoa
• Calcium: contributed by Greek yogurt

💡 Cooking Tips

• Let the chicken rest before slicing to keep it juicy.
• Rinsing quinoa before cooking helps remove bitterness.
• If meal prepping, store the dressing separately to keep the vegetables fresh.
• Use a meat thermometer if available; chicken is safely cooked at 75 C internally.
• Slice the avocado just before serving to reduce browning.