Teriyaki Chicken Bowl

Cut the chicken breast into bite-sized pieces. Season them with a pinch of salt, black pepper, and garlic powder.

Cut the cherry tomatoes in half. Slice the cucumber into half-moons and the red onion into thin lengths.

For the avocado mousse, scoop the flesh of the avocado into a bowl. Mash it well with a fork. Season with a pinch of salt, black pepper, garlic powder, chili flakes, and a squeeze of lemon juice. Mix until smooth.

In a small pot, combine the couscous with water, a pinch of salt, and black pepper. Bring it to a boil over high heat.

Once boiling, reduce the heat to low and simmer until all the water is absorbed. This usually takes about 5-7 minutes.

Remove from heat. Add a tablespoon of olive oil and fluff the couscous with a fork. Set aside.

Melt a tablespoon of butter in a pan over medium-high heat. Add the seasoned chicken bites and cook until golden and crispy on both sides, about 6-8 minutes.

Pour in the teriyaki sauce and let it simmer with the chicken for a few minutes until the sauce thickens and coats the chicken well.

In a small non-stick pan, fry the egg to your desired runniness. A good fried egg with a runny yolk is perfect for this bowl.

In a serving bowl, place the fluffed couscous in the middle as the base.

Arrange the halved cherry tomatoes, sliced cucumber, baby corn, and sliced red onion around the couscous.

Add the cooked teriyaki chicken, fresh Romaine salad leaves, and a generous dollop of the avocado mousse to the bowl.

Top everything with the roasted pistachio nuts, a sprinkle of nutritional yeast, and finally, the runny fried egg.

Serve immediately and enjoy your delicious Teriyaki Chicken Bowl!