Grilled Chicken Teriyaki Bowl

Ingredients

• 180 g chicken breast
• 70 g quinoa (dry weight)
• 100 g cherry tomatoes, halved
• 60 g cucumber, diced
• 30 g feta cheese, crumbled
• Large handful of rocket
• 1 tsp olive oil
• Juice of ½ lemon
• Salt, pepper, dried oregano

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.