Roast Chicken & Avocado Open Sandwich
PREP 10 MIN•COOK 7 MIN
DF
EF
GF
NF
Number of servings
2
100g pre-cooked chicken breast shredded
2 tbs Greek yogurt (or dairy-free alternative)
salt & pepper, to taste
1⁄2 red onion thinly sliced
2 spray olive oil
120g cherry tomatoes halved
2 tsp red wine vinegar
2 tsp honey (rice malt syrup or maple syrup)
2 thin slices (40g ea) sourdough bread (or gluten free) toasted
1⁄2 avocado (medium, 240g) thinly sliced
2 sprigs of fresh basil leaves picked
Combine chicken, yogurt and salt and pepper to taste in a bowl and mix well.
Spray a small non-stick frypan with oil and cook onion over medium heat for about 6-7 minutes, being careful not to burn, until golden. Set aside.
Place tomatoes, vinegar and honey in a small bowl, mix well and season to taste.
Layer toast with avocado, chicken, onion and tomatoes. Top with basil leaves to serve.
Energy (kJ)
1385 kJ / 331 cals
Protein
20.9 g
Fat
14 g
Sat. Fat
4 g
Carbs
28.2 g
Sugar
8 g
Fiber
5.4 g
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