Quinoa Bowl with Oregano Chicken, Egg and Fresh Vegetables with Yogurt Dressing

Ingredients

• Quinoa1/2 cup (100 g)
• Chicken Breast120 g
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Cucumber1/3 cup (40 g)
• Oregano1/2 tablespoon (2 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Place the egg in a pot of boiling water and boil for 8-10 minutes. Then remove from heat, drain and wait for it to cool a little to peel.

3. 3

   Step 3

   Place the grill on high heat. While heating, season the chicken breast with oregano, salt and pepper.

4. 4

   Step 4

   Once heated, pour the oil, spread and place the chicken. Cook over medium heat for 4-5 minutes per side. Cover once you have flipped it over.

5. 5

   Step 5

   Meanwhile, slice the tomato and cucumber. You can use cherry tomatoes.

6. 6

   Step 6

   For the dressing: Mix the plain yogurt with mustard, lemon juice and salt and pepper.

7. 7

   Step 7

   In a bowl serve the quinoa, chopped chicken, egg and vegetables. Optional: You can add arugula and/or some sprouts.

8. 8

   Step 8

   Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Bowl with Oregano Chicken, Egg and Fresh Vegetables with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.