CHICKEN, TOMATO AND AVOCADO STACK

Quick, easy, healthy and the perfect weekend ‘quick bite’ to enjoy with family and friends! Why not take advantage of the light nights, fire up the BBQ and cook your chicken over hot coals?

INGREDIENTS

For the stack, you'll need:

• 4 chicken breasts
• 2 ripe avocados
• 2 large or beef tomatoes

For the sweet potato wedges:

• 2 large sweet potatoes
• ½ teaspoon dried chilli flakes (optional)
• Olive oil

WEDGES

• Scrub your sweet potatoes, leaving the skin on. Cut into wedges.
• Coat in a few teaspoons of olive oil and place on a lined baking tray.
• Season with a little salt and chilli flakes if using.
• Bake in the top of your preheated oven at 180° for about 20-25 minutes, until tender in the middle and crispy on the outside.

THE STACK

• Place your chicken breast on a chopping board, place your hand over the breast completely, take a sharp knife and carefully cut the breast in two, through the middle. 
• Place each half on the board, cover with some greaseproof paper/cling film/freezer bag and use the base of a pan to tenderise and flatten the chicken a little.
• Season and griddle the chicken breast slices, until cooked through. Slice the tomato and avocado.
• Stack it up and serve with lots of green salad and the optional sweet potato wedges.

TIPS & SWAPS

• Serve with a big green salad dressed with olive oil & lemon juice.
• Low-carb/keto? Swap the sweet potato for oven-baked butternut squash or celeriac. 
• Vegetarian? Swap the chicken for grilled halloumi. 
• Vegan? Swap the chicken for smoked tofu or tempeh – you could add a portobello mushroom in there too!