Grilled Chicken With Smashed Avocado Toast
June 18, 2018
"From one of our national supermarkets and their monthly magazine, October '17."
- 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
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.
Add feta and pulse until just combines and season with pepper.
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.
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.
Scoop avocado flesh into a bowl and using a fork, roughly mash and then stir in lemon juice and season to taste.
Top toast with avocado, rocket, chicken, pesto and tomato and serve.
TIP - short on time, then use a barbecued chicken from the deli instead of cooking chicken breasts.
Tips & Variations
No special items needed.