Chicken and Avocado Rye Slice

Simple and uncomplicated, this recipe is fab as a started or to double the quantities for a light lunch. 

In my eyes, chicken and avocado are a match made in heaven! When I was younger, I hated 'avo' until my friends mum cooked us up a platter of chicken and avocado and I sat there looking at the green gooey slices with distaste. I forced myself the first mouthful of the dish and have loved the stuff since!

The Rye bread I used in this recipe is Biona Organic, Rye Omega 3- this bread is a little bit different to the bog standard bread you may be used to and see on the super market shelves; but I do know that most super markets in the UK will stock it either in the bread section or in the whole foods or speciality section. If not you can undoubtedly find it in a Holland and Barratt or any health food shop near by!  Give it a shot, it really is delicious, but an absolute MUST to toast it before. It changes both the flavour and the texture of the bread into something a hell of a lot better than just eating it straight out the packet!

It should be mentioned that Biona Organic also do other versions of the Rye bread; these are shown below. My other favourite is the quinoa and amaranth version (unfortunately this one isn't shown in the picture below)!

Ingredients: (serves 2 as a starter or one as a light lunch)

3 chicken tenderloins

1tbsp oilve oil

1/2 ripe avocado

1 slice of biona Rye bread

sun dried tomatoes, sliced in half

balsamic glaze

salt and pepper to season

Rocket to garnish

Directions:

In a pan, add olive oil and begin to pan fry your chicken tenders. Once almost cooked through, grab a sharp knife and fork and butterfly (slice down the length of your tender) your chicken. Put it back in the pan to finish off cooking. Once finished, set aside. Equally, if you have some left over chicken in the fridge, this is a great recipe to use this up!

Meanwhile, chop your bread in half and whack it in the toaster. In my experience rye bread takes longer to toast. This may be because it is more dense than usual bread?....But we could leave that assumption to the scientists...

With your Avocado, get your fork and slightly mash it in its case. Alternatively you can do this in a bowl if you feel you need a bit more strength to mash (mine was super ripe so it was quite easy to do just in my hand!)

Place a slice of your toasted rye bread (should be very crispy and slightly browned) onto a plate; spread on your mashed avocado, and layer your pan-fried chicken on top. Sprinkle with some salt and peper if you feel it needs some. Assemble your Rocket and Sun-dried tomatoes on the top, and slowly drizzle with some balsamic glaze.

Serve and enjoy!