Grilled Chicken With Smashed Avocado Toast
Recipe: #29744
June 18, 2018
Categories: Snacks, Chicken, Cheese, Feta, Avocado, Brunch Game/Sports Day, No Eggs, Vegetarian, Fresh Tomatoes, Boneless Pieces, Chicken Dinner, Vegetarian Dinner, more
"From one of our national supermarkets and their monthly magazine, October '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (433 g)
- Calories 644.8
- Total Fat - 45.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 489.8 mg
- Sodium - 279.9 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 6.4 g
- Sugars - 9.7 g
- Protein - 43 g
- Calcium - 224.3 mg
- Iron - 6.2 mg
- Vitamin C - 58.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Process mint, garlic and pine nuts in a food processor until finely chopped and with the motor running, gradually add 2 tablespoon of the oil and 1 tablespoon of water in a thin, steady stream until well combined and a smooth paste forms.
Step 2
Add feta and pulse until just combines and season with pepper.
Step 3
Preheat grill/broiler to high and place bread and tomatoes on a foil-lined tray and spray with oil and then toast bread turning once, until golden, and tomatoes have softened.
Step 4
Meanwhile, cut each chicken breast horizontally into 2 thin fillets and then heat remaining oil in a large frying pan over high heat and cook chicken for 3 to 4 minutes on each side or until golden and cooked through, rest and then slice.
Step 5
Scoop avocado flesh into a bowl and using a fork, roughly mash and then stir in lemon juice and season to taste.
Step 6
Top toast with avocado, rocket, chicken, pesto and tomato and serve.
Step 7
TIP - short on time, then use a barbecued chicken from the deli instead of cooking chicken breasts.
Tips
No special items needed.
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