• 4 chicken breast fillets
• 4 tablespoons bottled teriyaki sauce
• Freshly ground coarse black pepper to taste
• 2 tablespoons canola oil
• 1 packet / 200g rocket leaves (or spinach), well washed, and dried
• 20 cherry tomatoes, cut in half
• 1 tablespoon honey
An ordinary non-stick pan can be used, if you don’t have a grill pan. But, for an ordinary pan, the juice from the chicken will accumulate in the pan and end up ‘stewing’ your fillets, if you don’t pour them away (into a bowl) regularly. Return the juices to the pan once you have removed the chicken to reduce a little, and then pour the juices on to the fillet and salad before serving. A grill pan has grooves, which will allow the juices to drain away from your fillets.