Baked Avocado and Mustard Chicken

Seared chicken breast served with warm baked avocado and a tangy Dijon mustard dressing over fresh cherry tomatoes.

Chicken Quick High Protein Dairy Free Gluten Free Low Carb Avocado

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

52.1g

per serving

52.1 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

Dijon Mustard

White Wine Vinegar

Fruits

0.5

piece

Avocado

stone removed

Meat

piece

Chicken Breast

skinless

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for brushing chicken

Olive Oil

for dressing

Vegetables

Cherry Tomato

Method

Preheat the oven to 220°C.

Heat a griddle pan until very hot.

Season the chicken breast with salt and pepper and brush with olive oil.

Griddle the chicken for 10 minutes until cooked through.

Bake the avocado in an ovenproof pan for 6 minutes.

Peel the skin from the avocado once cooled slightly.

Combine olive oil, sugar, mustard, and vinegar in a jar and shake to emulsify.

Arrange halved tomatoes and sliced avocado on a plate.

Top with seared chicken and drizzle with the mustard dressing.