Grilled Chicken and Pineapple Bowl

Step 1

Season the 2 chicken breasts with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a grill pan over medium-high heat.

Step 2

Grill the chicken for 6-7 minutes per side, until golden and cooked through (no pink inside). Transfer to a cutting board and let rest for 5 minutes.

Step 3

In the same pan, add the 2 cups pineapple slices and grill for 2-3 minutes per side, until charred and caramelized. Remove from pan.

Step 4

In a large bowl, toss the 4 cups chopped lettuce, 1 cup halved cherry tomatoes, and 1 cubed avocado with 2 tbsp olive oil and a pinch of salt.

Step 5

Slice the rested chicken into strips. Divide the salad among 2 bowls, top with grilled pineapple and chicken slices. Serve warm.

Step 6

Optional: add a squeeze of lime or a sprinkle of chili flakes for extra zing.