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Grilled Chicken With Smashed Avocado Toast

Created by ImPat on June 18, 2018

2 punnets (260 grams) tomatoes (each punnet 130 grams, sweet berry truss tomatoes)
Olive oil spray
4 (800 grams) boneless skinless chicken breast (fillets, see tip for alternative at end of "How to Make")
2 whole (272 grams) avocados
2 tablespoon lemon juice
60 grams arugula (rocket leaves)

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.