Chicken Power Bowl
Prepare a balanced chicken power bowl with grilled chicken, quinoa, and fresh vegetables topped with a yogurt dressing.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Quinoa (rinsed) | 250 | Grams |
| Cherry Tomatoes (halved) | 200 | Grams |
| Cucumber (diced) | 1 | Count |
| Red Bell Pepper (chopped) | 1 | Count |
| Avocado (sliced) | 2 | Count |
| Baby Spinach (fresh) | 100 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Lemon (juiced) | 1 | Count |
| Plain Yogurt (whole milk based) | 200 | Grams |
| Garlic (minced) | 2 | Clove |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Feta Cheese (crumbled) | 100 | Grams |
Instructions
- Marinate the chicken breast with 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and black pepper. Let it sit for 30 minutes.
- Cook the quinoa according to package instructions and set aside to cool.
- Grill the marinated chicken breast over medium heat for 6-7 minutes on each side until fully cooked. Let it rest for 5 minutes before slicing.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and baby spinach.
- Prepare the dressing by mixing plain yogurt with a pinch of salt and black pepper.
- Assemble the power bowls by placing a portion of the quinoa mixture in each bowl, topping with sliced chicken, avocado, and crumbled feta cheese.
- Drizzle the yogurt dressing over each bowl and serve immediately.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Grill PanCitrus Juicer