This chicken avocado baguette is simple and tasty, and hits the spot for a lunch time meal. Also a great way to use up some leftover roast chicken from night before. This recipe serves 2 baguettes.
Ingredients:
1 ripe avocado
1-2 chicken breast (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)
Remember: these optional ingredients are there to add taste to the baguette, but they will also increase the calorie and fat content of the meal. I like to add butter to my baguettes, but not much of a fan of mayonnaise.
Method:
Preheat the oven at 180 degrees (fan oven).
Place chicken breast(s) on baking tray. Drizzle over some olive oil. Bake until it has cooked through, around 30-45 minutes.
Whilst the chicken is cooking prepare the avocado. Cut in half, remove the skin and cut into slices.
If you are baking the baguette, remember to bake them. Most bake at home baguettes take 10-15 minutes, sometimes at 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 and slices of avocado and fill with some shredded chicken. If you have baked 2 chicken breasts then there should be enough leftover for a meal later on in the week. Keep the leftover chicken in a sealed container in the fridge.
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