Rice and Spinach Salad Bowl with Chicken Teriyaki

Ingredients:

• 2 cups, shredded grilled chicken (without skin)
• 3 tablespoons teriyaki sauce
• 2 tbsp peanut butter (preferably dark)
• 4 cups spinach (about 55 g)
• 220 g sugar snap peas, trimmed and halved
• 1 orange bell pepper, cut into strips
• 1 package 280g yellow and/or red cocktail tomatoes, quartered
• 4 green onions, thinly sliced
• 0.5 cup fresh basil leaves, thinly sliced
• 0.5 cups salted roasted cashew nuts, coarsely chopped
• 2 cups cooked brown rice (defrost if frozen)

Preparation:

1. In a large bowl, combine the teriyaki sauce, peanut oil, and 1/4 cup water until smooth. Add the spinach, peas, bell pepper, tomatoes, green onions, basil, chicken, and cashews; stir, season with salt and pepper to taste.
2. Microwave the rice. Serve with chicken and vegetable salad.