Mix together a chopped tomato, some chopped coriander and half a chopped red onion. Grind over some black pepper and drizzle over a teaspoon of olive oil, which has been whisked with two teaspoons of white wine or Balsamic vinegar. Stir and put to one side. Next, cut 100g of chicken breast into a 3cm cubes and push onto two skewers. Brush with a little olive oil and cook under a medium hot grill or griddle, turning regularly for 10 minutes. While chicken is cooking, prepare 125g-microwave brown rice or cook 60g brown rice from scratch according to pack instructions. Once ready, stir in half a chopped yellow pepper and put to one side. Serve the rice and salsa with the chicken skewers, squeezing over some lemon juice just before eating.