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Ingredients
Method
- 1 skinless chicken breast
- Salt and pepper
- 1 tbsp olive oil
- ½ avocado
- For the Dressing
- 1 tbsp olive oil
- Pinch of sugar
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- Salt and pepper
- 55g cherry tomatoes, to serve
- Preheat the oven to 220C and heat a griddle pan. Season the chicken with salt and pepper, and brush with olive oil. Griddle for 8-10 mins or until cooked through. Meanwhile, place the avocado in an ovenproof pan and bake in the oven for 6 mins. Remove from the oven, and when cool enough, peel off the skin.
- Make the dressing by mixing the olive oil, sugar, mustard and vinegar in a jar, seasoning well, and shaking to emulsify. Cut the tomatoes in half and arrange on a plate, then slice the baked avocado and arrange on top, finishing with the griddled chicken breast and a hearty drizzle of the mustard dressing.
30 mins
1 serving
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