This uncomplicated and delicious chicken avocado baguette is perfect for a satisfying lunch. It's also an excellent way to make use of leftover roast chicken from the previous night. This recipe yields 2 baguettes.
Ingredients:
1 ripe avocado
1-2 chicken breasts (If you cook 2, then you have leftovers to use for another meal)
2 baguettes (I like to buy the bake-at-home sourdough baguettes)
Handful of spinach
Butter (optional)
Mayonnaise (optional)
Keep in mind that these additional ingredients are meant to enhance the flavour of the baguette, but they will also raise the calorie and fat levels of the dish. While I enjoy adding butter to my baguettes, I'm not particularly fond of mayonnaise.
Method:
Preheat the oven to 180 degrees (fan oven).
Place chicken breast(s) on a baking tray. Drizzle over some olive oil. Bake until it is cooked through, around 30-45 minutes.
Whilst the chicken is cooking, prepare the avocado. Cut it in half, remove the skin, and cut it into slices.
If you are baking the baguette, remember to bake it. Most bake-at-home baguettes take 10-15 minutes, sometimes at a higher temperature than 180 degrees. But you could just bake at the same temperature as the chicken and bake for a little longer.
Once the chicken has cooked through, shred the chicken with a fork. You might need to let it cool for a little before doing this.
Butter the baguette (optional), place some spinach in the baguette, add slices of avocado, and fill it with some shredded chicken. If you have baked 2 chicken breasts, there should be enough leftover for a meal later in the week. Keep the leftover chicken in a sealed container in the fridge.
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