Easy to make, this melt is a delicious way to combine avocado, bacon and chicken. The olives are flavour bombs and go well with the zesty and creamy lemon and avocado smash. A family friendly meal for brunch, lunch or dinner.
Ingredients 3 chicken breasts
1 ripe avocado
1 lemon, finely zested and juiced
Salt and pepper
1 tbsp olive oil
2 cloves of garlic, crushed (exclude if low FODMAP)
3 rashes of bacon, rind removed and sliced into strips
1/4 cup kalamata olives, sliced
12 large cherry tomatoes, cut into quarters
2 cups grated cheese
Place 2 chicken breasts in a saucepan and cover with water. Bring to the boil uncovered for 2 minutes. Turn the chicken over, reduce the heat to low and simmer with the lid on for 10 minutes. Remove the saucepan from the heat and stand the chicken for 5 minutes.
In the meantime, while the chicken is standing, place the avocado, lemon zest and juice in a blender and pulse, so the mixture is slightly mashed and combined. Add salt and pepper to taste, stir to combine.
Make double amounts of the lemon and avocado mixture and serve as a delicious dip
Cut the remaining chicken breast into 1.5-2cm cubes and set aside.
Turn the frypan on high, add the olive oil and garlic and fry for 1 minute, until caramelised. Add the bacon and fry until browned. Add the cubed chicken and cook until the pieces have just turned white.
Add the cherry tomatoes and olives and fry for 2 minutes. Take off the heat.
The topping is ready to be spooned onto the chicken
Preheat the grill on high. Place baking paper on a baking tray.
Cut the cooked chicken breasts in half lengthways. Place the chicken on the baking tray with the cut side facing up.
Spread the avocado mixture onto the chicken breast. Spoon the bacon and tomato mixture onto the avocado. Sprinkle grated cheese on top and place under a grill. Remove from the grill when the cheese has melted.
Serve with a salad, steamed potatoes or rice.
The avocado mixture helps to hold the topping in place