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Grilled Chicken and Vegetable Quinoa-Free Bowl
Grilled Chicken and Vegetable Quinoa-Free Bowl

Grilled Chicken and Vegetable Quinoa-Free Bowl
A nutritious bowl featuring grilled chicken and a variety of vegetables.
Grilled Chicken and Vegetable Quinoa-Free Bowl

To provide a balanced meal with lean protein and a variety of vegetables to support muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 50
    g
     spinach
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Chicken and Vegetable Quinoa-Free Bowl
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Brush the chicken breast with olive oil and season with salt and black pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. While the chicken is grilling, slice the red bell pepper and zucchini.
  5. In a pan, heat a little olive oil and sauté the garlic until fragrant.
  6. Add the red bell pepper, zucchini, and cherry tomatoes to the pan and cook until tender.
  7. Add spinach to the pan and cook until wilted.
  8. Remove the chicken from the grill and let it rest for a few minutes before slicing.
  9. In a bowl, combine the grilled chicken slices with the sautéed vegetables.
  10. Drizzle with lemon juice before serving.
Nutrition Per Serving 570 g Per 100g
Energy 373 kcal 65 kcal
Protein 35 g 6.1 g
Fibre 6 g 1.1 g
Salt 2 g 0.4 g
Sugar 8 g 1.4 g
Carbohydrates 20 g 3.5 g
Fat 18 g 3.2 g
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 50
    g
     spinach
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Brush the chicken breast with olive oil and season with salt and black pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

While the chicken is grilling, slice the red bell pepper and zucchini.

In a pan, heat a little olive oil and sauté the garlic until fragrant.

Add the red bell pepper, zucchini, and cherry tomatoes to the pan and cook until tender.

Add spinach to the pan and cook until wilted.

Remove the chicken from the grill and let it rest for a few minutes before slicing.

In a bowl, combine the grilled chicken slices with the sautéed vegetables.

Drizzle with lemon juice before serving.

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