Grilled Chicken & Potato Power Bowl

1.Preheat a grill or grill pan over medium-high heat.

2.Season the chicken breast lightly with salt and freshly ground black pepper on both sides.

3.Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through with clear juices. Remove from heat and let it rest for 5 minutes.

4.While the chicken is resting, prepare the cooked potatoes by dicing them into bite-sized pieces if not already done.

5.Steam or blanch your choice of green vegetables until just tender but still vibrant and crisp, about 3-5 minutes. Drain and set aside.

6.Slice the ripe avocado (½) into thin slices, keeping them intact for presentation.

7.In a large bowl, combine the cooked potatoes and steamed greens. Season lightly with salt, pepper, and the juice of half a lemon or lime to add brightness and prevent avocado browning.

8.Slice the rested grilled chicken breast (250 g) into strips or bite-sized pieces.

9.Arrange the potato and green vegetable mixture in a serving bowl. Top with the sliced grilled chicken and fan the avocado slices on one side.

10.Sprinkle fresh parsley (1 tablespoon) over the bowl for a pop of color and fresh flavor if using.

11.Serve immediately for best texture and flavor. This bowl is oil-free, relying on natural juices and fresh ingredients for moisture and taste.