Protein-Packed Grilled Chicken Quinoa Bowl

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 60g dry quinoa
• 60g cherry tomatoes, halved
• 50g cucumber, diced
• 30g baby spinach
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly under cold water. Bring 180 ml water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. 2
   While quinoa is cooking, season chicken breast with salt, pepper, and oregano.
3. 3
   Heat a grill pan or skillet over medium heat. Add chicken and grill for about 5-6 minutes per side until juices run clear and internal temperature reaches 75°C.
4. 4
   Let chicken rest for 2 minutes, then slice into strips.
5. 5
   In a bowl, toss cherry tomatoes, cucumber, and baby spinach.
6. 6
   Drizzle olive oil and lemon juice over the veggies. Toss gently.
7. 7
   To assemble, layer quinoa at the base, top with veggies, then add sliced chicken breast.
8. 8
   Garnish with fresh parsley (optional) and serve immediately.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin C: 36mg (40% DV)
• Iron: 2mg (13% DV)
• Calcium: 62mg (5% DV)
• Potassium: 680mg (19% DV)
• Magnesium: 64mg (16% DV)
• Vitamin A: 1600 IU (32% DV)
• Folate: 110mcg (27% DV)

💡 Cooking Tips

• For extra flavor, marinate chicken in lemon juice and oregano for 20 minutes before grilling.
• Ensure chicken is cooked thoroughly but not overdone to keep it juicy.
• Quinoa can be made ahead and stored in the fridge for up to 4 days.
• Add a pinch of chili flakes if you like a spicy kick.
• Always wash your hands after handling raw poultry.