Ingredients

• Chicken breast (1 - 2 pieces)

• Lettuce (appropriate amount)

• Cucumber (1)

• Carrot (1)

• Purple cabbage (appropriate amount)

• Teriyaki sauce (appropriate amount)

• Olive oil (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Sesame seeds (appropriate amount)

• Tea powder bbq rubs（3g）

Instructions

1. Wash the chicken breast, dry it with a paper towel, and score a few times on the surface. Pour the teriyaki sauce into a bowl, put the chicken breast in, make sure the chicken is completely covered with the teriyaki sauce (rubs), and marinate for 20-30 minutes.

2. Preheat the oven to 200°C, line a baking tray with tin foil, and brush a layer of olive oil. Place the marinated chicken breast on the baking tray and bake in the oven for 15-20 minutes, turning it over halfway until the surface of the chicken is golden and cooked through, then remove and cut into small pieces.

3. Wash the lettuce and tear it into small pieces, wash and slice the cucumber, wash and cut the carrot, wash and cut the purple cabbage into shreds, and put them in a large bowl. Add appropriate amount of olive oil, Tea powder bbq rubs, salt and black pepper, and mix well.

4. Place the roasted chicken pieces on the vegetables, drizzle with the remaining teriyaki sauce, and sprinkle with sesame seeds.