Grilled Chicken With Smashed Avocado Toast

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From one of our national supermarkets and their monthly magazine, October '17."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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