BBQ Tonkatsu Chicken Bento Bowl

• Meanwhile, thinly slice tomato into rounds. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by egg and finally in panko mixture. Set aside on a plate.

TIP: No air fryer? Leave the oil out of the panko mix!

• When rice has 10 minutes remaining, set air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

TIP: No air fryer? When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over high heat. Fry crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a medium bowl, combine Japanese style dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add baby spinach leaves and tomato. Toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Add soy sauce mix to the cooked rice, stirring to combine.