1/4 of a large red capsicum, roasted, peeled and sliced
Directions Preparation:15min › Cook:50min › Extra time:1hour › Ready in:2hours5min
Combine terriyaki sauce, honey and garlic in a medium bowl. Cut the chicken breast into 3cm chunks and combine it with the terriyaki sauce in the bowl. Cover and marinate in the fridge for at least 1 hour.
Cook the brown rice as per the instructions on the packet and keep warm.
Grill pieces for 3-4 minutes on one side and then the other, or until cooked through.
Steam the sugar snap peas for two minutes.
Arrange brown rice, sugar snap peas and then chicken on the serving plate. Top with ricotta and finish with red capsicum.