Marinade chicken breasts in Teriyaki Sauce/marinade for at least 8 hours prior to grilling.
Grill Teriyaki Chicken until they reach 165°
Slice and set aside.
Cook brown rice according to package.
Once rice is done mix with brussel sprout slaw and divide evenly amongst 4 bowls.
Combine all salsa ingredients and stir together. Set aside.
Combine all dressing ingredients in container/salad dressing shaker (anything with a cover). Shake until all ingredients are combined.
Place sliced Teriyaki Chicken on top of the rice/brussel sprout bed.
Top with the nectarine salsa, avocado and cucumber.
Drizzle with Mango dressing.
Enjoy!