(for 1 serving)

• 150g chicken breast, skinless
• ½ avocado, sliced
• ½ cup cooked brown rice
• 8 cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ cup chickpeas, rinsed and drained
• 2 tbsp tahini sauce
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt, pepper, paprika to taste

1. Season chicken breast with salt, pepper, paprika and a drizzle of olive oil. Let it marinate for 5 minutes.
2. Heat a grill pan or skillet over medium-high heat. Grill chicken 7–8 minutes each side until fully cooked and golden.
3. Let chicken rest 3 minutes, then slice diagonally.
4. Place brown rice as the base of your bowl.
5. Arrange sliced chicken, avocado, cucumber, tomatoes, and chickpeas in sections over the rice.
6. Whisk tahini with lemon juice and 1 tbsp water until smooth. Drizzle over the bowl.
7. Serve immediately, or store components separately for meal prep.