Boneless Chicken Breast	g
Panko Bread Crumbs	g
Black Sesame	tbsp
Olive Oil	tbsp
Pinch of Salt
Avocado
Rice	g
Fruit Salsa
Strawberries	g
Mango
Red Onion
Fresh Coriander	g
Lime Juice	tbsp
White Aceto Balsamico	tbsp
Salt & Pepper to taste
Pickled Veggies
Carrot
Purple Cabbage
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Sesame Oil	tbsp
Tepid Water	ml

1. Peel and slice the carrot in small sticks. Wash the cabbage, core and cut into fine strips Mix the rice vinegar, sesame oil, sugar, salt and water in a bowl. Add the vegetables and let them steep for at least an hour.
2. For the salsa, wash the strawberries, drain them, remove the greens. Peel the mango, remove the pulp from the core and cut both fruits into 1 cm cubes. Peel and dice the onion. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix everything together and season with salt and pepper.
3. In the meantime, prepare the rice with salted water according to the package instructions.
4. Rinse the chicken breast under cold water and pat dry. Place the Panko and sesame seeds in a shallow bowl. Add a pinch of salt and stir well. Dredge both sides of the chicken through the Panko mixture. Place the chicken on a plate.
5. Heat a few tablespoons of oil in a large skillet over medium high heat and cook the chicken until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin stripes.
6. For serving, halve the avocados, remove the core and peel. Cut the pulp of the avocado into wedges. Spoon the rice in a serving bowl, top with chicken slices, avocado and fruity salsa.

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