• 200g Chicken Breast Chicken Breast, skinless, grilled
• 255g couscous Couscous, cooked
• 80g aubergine Aubergine
• 80g mushrooms Mushrooms
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 30g goat's cheese Goat's Cheese, soft
• 15g walnuts Walnuts
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the aubergine and mushrooms, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the aubergine and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: couscous first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the goat's cheese, walnuts for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.