

80 g basmati rice (dry weight)

150 g chicken breast

80 g low-fat feta cheese

100 g fat-free Greek yoghurt

150 g sweetcorn

1 small tomato

1 jalapeño

1 handful of parsley
Start by cooking the rice according to package instructions and fry the chicken breast in a heated pan with a bit of oil in the meantime.
Finely chop tomatoes, jalapeño, and parsley.
Mix the chopped veggies together with the sweet corn, a little bit of Greek yogurt, and half a block of crumbled light feta cheese.
Then assemble your bowl with the cooked rice and pan-seared chicken breast, then top it up with the veggie mix.