INGREADIENT

• 3 tbs tamari sauce
• 1 tsp honey
• 1 tsp sesame seeds
• 2 chicken breasts
• 1/2 pineapple small
• 1 baby cos lettuce
• 1/2 cup quinoa cooked cooled
• 12 cherry tomatoes large
• 2 avocados small
• 2 tsp sesame seeds *to serve *extra

Direction

1. In a large bowl, whisk together the tamari, honey and 1 teaspoon sesame seeds. Add the chicken breast and mix well. Marinate for 5 minutes.
2. Meanwhile, peel and core the pineapple, slice into 1cm thick slices. Heat a large frying pan or grill pan on high and cook the pineapple slices for 1 minutes on each side. Remove from heat. Add the chicken to the pan, reduce heat to medium high and cook on each side for 5-6 minutes.
3. Meanwhile, slice cos lettuce and divide between two serving plates, sprinkle evenly with quinoa. Cut tomatoes in half, scoop the flesh out of the avocado and arrange both on top of the lettuce along with the pineapple. Slice chicken into strips and transfer to the salads, sprinkle with sesame seeds.