Grilled Chicken Teriyaki Bowl

• 1 medium chicken breast (~175 g raw)
• Brown rice, from a microwavable pack or cooked yourself — about half a standard pack, roughly 200 kcal worth
• 1 diced medium tomato, or a handful of cherry tomatoes
• ¼ cucumber
• A large handful of rocket leaves
• 1 tbsp olive oil

Method

1. 1Season chicken with salt, pepper and oregano. Grill or pan-fry 5–6 min per side.
2. 2Cook quinoa in salted water per packet, drain and cool slightly.
3. 3Slice chicken and arrange over quinoa with tomatoes, cucumber and rocket.
4. 4Crumble feta on top, drizzle with olive oil and lemon juice.