Chicken Quinoa Bowl

Bahan-bahan

Fueling up with this vibrant bowl featuring grilled Mediterranean vegetables. Packed with protein, fiber, and bursts of flavour, it’s the perfect bowl to keep you satisfied.

In the bowl:

1/4 courgette and aubergine, coated in olive oil and seasoning (cut into thick slices) then cooked on a griddle pan for 3-4 minutes each side.

1 small chicken breast marinated in olive oil, lemon juice, garlic powder, onion powder, paprika & oregano. Grilled for 5/6 minutes each side.

Quinoa salad: 100g cooked quinoa, handful of parsley, extra virgin olive oil, lemon juice, 2tbsp pomegranate seeds, black olives and tomatoes.

Served with tzatziki & hummus.