Grilled Chicken and Veggie Bowls

Ingredients

• 4 chicken breast fillets
• 2 red peppers, deseeded and sliced into strips
• 200g broccoli, cut into florets
• 200g cherry tomatoes, halved
• 200g brown rice
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Method

1. Start by cooking the brown rice according to the package instructions. Once cooked, set aside and keep warm.
2. In a bowl, combine 2 tablespoons of olive oil with salt and pepper. Add the chicken breast fillets, ensuring they are well coated with the marinade. Let them marinate for at least 30 minutes in the refrigerator.
3. Heat your grill to a medium-high setting. If using a griddle pan, heat it on the stove.
4. Place the marinated chicken breasts on the grill or griddle pan. Grill each side for about 6-7 minutes or until the chicken is thoroughly cooked and has nice grill marks. At the same time, grill the red peppers and broccoli until they are charred and tender, about 5-6 minutes. Add the cherry tomatoes for the last 2-3 minutes, just long enough to warm them through and get a slight char.
5. Slice the grilled chicken into strips. In bowls, lay a base of brown rice. Top with sliced grilled chicken, grilled red peppers, broccoli, and cherry tomatoes.
6. Serving: Drizzle the remaining tablespoon of olive oil over each bowl. Season with additional salt and pepper if needed. Serve warm.