Balsamic Chicken Buddha Bowl

Serves 4 14 oz. (400g) chicken breast 1 tbsp. olive oil 2 tbsp. balsamic vinegar juice of 1⁄2 lemon 1 clove garlic, crushed salt & pepper For the dressing: 2 tbsp. olive oil 2 tsp. balsamic vinegar For the salad: 2 portions of Meal Prep Grain Breakfast Bowl (see recipe in this pack) 7 oz. (200g) salad leaves 1 cup (150g) cherry tomatoes 1⁄2 red onion, sliced 3.5 oz. (100g) black olives 2 oz. (60g) feta, crumbled 4 tbsp. fresh parsley, chopped 4 lemon wedges

What you need to do 1. Season the chicken with salt and pepper. Heat a large non-stick pan or skillet over a medium heat and add the olive oil, balsamic vinegar, lemon juice and garlic. Then add the chicken and sauté the chicken until golden and cooked through, around 5-7 minutes each side. 2. Remove the chicken from the pan and set aside to cool slightly before slicing into strips. 3. Meanwhile, make the salad dressing by combining the olive oil and balsamic vinegar in a small bowl and set aside. 4. Divide the “Meal Prep Grain Breakfast Bowl” base between 4 bowls. Add the salad leaves, tomatoes, onion, olives, feta cheese and parsley and top with the chicken slices. Drizzle over the salad dressing and serve with lemon wedges.

Prep 10 mins

Cook 15 mins

Kcal 439

Fats(g) 16

Carbs(g) 43

Protein(g) 31

Fibre(g) 1