Chicken avocado bread

Name: Chicken avocado bread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Chicken breast fillets; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red pepper; 1 Onion; 5 stems Parsley; 50 g Hazelnut kernels; 1 Organic Lime; 200 g Greek yogurt; 1 Avocado; 1 Roman salad heart; 8 discs Wholemeal tin loaf

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Chicken breast fillets
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red pepper
1 Onion
5 stems Parsley
50 g Hazelnut kernels
1 Organic Lime
200 g Greek yogurt
1 Avocado
1 Roman salad heart
8 discs Wholemeal tin loaf

Directions

1
Dab chicken breast fillets dry. Heat oil in a pan. Fry the fillets for about 5 minutes, turning them over. Season with salt and pepper. Take them out and let them cool down.
2
Clean, wash and chop the peppers. Peel and chop the onion. Wash parsley and shake dry. Pluck the leaves from the stems and chop them finely. Chop hazelnuts coarsely. Wash lime hot, dab dry and grate the peel. Halve the lime and squeeze it. Cut chicken breast fillets into small cubes.
3
Mix paprika, onion, parsley, nuts, grated lime zest, chicken cubes and yoghurt. Season with salt and pepper. Halve the avocado and remove the stone. Remove the flesh from the peel, dice finely and sprinkle with the lime juice. Fold the avocado cubes into the chicken mixture.
4
Pluck the lettuce leaves, wash and pat dry. Cover 4 slices of bread with lettuce leaves each. Spread the chicken-avocado mixture on top. Place 1 slice of bread on each. Arrange the breads and serve.