50 gr of chicken/tofu (if you do not take chicken)
Provençal herbs (thyme, oregano, rosemary and basil)
Lemon juice
50 gr burgundy cheese/boiled egg whites (if you do not drink dairy products)
60 gr brown rice
50 gr avocado
50 gr red onion
50 gr Cherry tomatoes
50 gr yellow bell pepper strips
30 gr of arugula or seaweed
Sesame seeds
Modena balsamic vinegar
Method of preparation
In a bowl add the chopped chicken/tofu with a little lemon juice and the Provencal herbs. Let it marinate overnight if possible, if not we can leave it for a few hours.
In a pot we make the brown rice according to the manufacturer, we can also make use of brown rice in small cups that simply have to be heated in the microwave.
Once the rice is ready, let it cool.
While the rice cools, peel and chop the avocado, cut the red onion and bell bell pepper into strips, and cut the cherry tomatoes in half.
Wash the arugula.
We grill the chicken/tofu.
Once the chicken, rice and vegetables have been prepared, we will begin to assemble the dish.
Place the rice as a base and on top add the arugula/seaweed, chicken/tofu, burgos cheese, onion, tomatoes and bell pepper. We can decorate with some sesame seeds and a spoonful of balsamic vinegar of Modena.
