Grilled Chicken & Quinoa Power Bowl

Ingredients

• 2 cups mixed greens (spinach, arugula, romaine)
• 4 oz grilled chicken breast, sliced
• 1 cup quinoa, cooked
• 1/2 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tbsp feta cheese, crumbled
• 2 tbsp pumpkin seeds

For the Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the quinoa: Cook quinoa according to package directions. Let cool slightly.
2. Grill the chicken: Season chicken breast with salt, pepper, and herbs. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Slice into strips.
3. Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
4. Assemble the bowl: In a large bowl or plate, arrange the mixed greens as a base. Top with quinoa, grilled chicken, avocado, tomatoes, cucumber, and feta cheese.
5. Finish: Drizzle the dressing over the bowl and sprinkle with pumpkin seeds.
6. Serve: Enjoy immediately or store components separately in the refrigerator for meal prep.

Nutritional Benefits

This power bowl is a complete meal featuring:

• High-quality protein from chicken for muscle maintenance
• Complex carbohydrates from quinoa for sustained energy
• Healthy fats from avocado and olive oil for heart health
• Fiber and vitamins from vegetables for digestive health and immunity
• Antioxidants from colorful vegetables to fight inflammation

Meal Prep Tips

• Cook quinoa and chicken in batches on Sunday for the week
• Store dressing separately to keep greens fresh
• Chop vegetables 2-3 days in advance
• This bowl stays fresh in the fridge for up to 4 days

Variations

• Protein swap: Use salmon, tofu, chickpeas, or hard-boiled eggs
• Grain swap: Try brown rice, farro, or cauliflower rice
• Vegan option: Omit chicken and feta, add more chickpeas and nutritional yeast
• Add crunch: Include raw broccoli, radishes, or bell peppers