Baked Avocado with Mustard Chicken
Baked Avocado with Mustard Chicken



  • 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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