Chicken and Vegetable Filled Bread with Stuffed Roast Avocado

Chicken and Vegetable Filled Bread with Stuffed Roast Avocado

Posted 2017-04-13 by finyfollow

I had a few bread rolls over and didn't know what to do with them and remember having had something like this when I was out.

I also had some cooked chicken in the freezer however if you do not have any, you can either buy it already cooked, or cook some yourself. I often make a few batches of steamed chicken, shred it, and keep some in the freezer as it is quite handy.

I also bought a whole bunch of beetroot and used only one small one for this recipe and the balance for a beetroot salad.

Preparation Time: 20 minutes
Cooking Time: 25 minutes plus 40 if cooking beetroot
Serves: 1

For the rolls
1 large white bread roll
1 small beetroot
1 small shallot, finely sliced
75 g cooked chicken breast, shredded
¼ cup red and green capsicum, diced
Bit less than ¼ cup carrot, grated
1 tsp Dijon mustard
2 tbsp mayonnaise
For the avocado
½ large ripe avocado
½ tomato, chopped
40 g black beans (tinned)
Small handful of coriander
About 30 g cheese, grated
Flaked almonds, for garnish

For the beetroot
  • If making the beetroot yourself, wash them, cover with water and cook for about 40 minutes or until they are tender.

  • Keep the water, and when they are cool enough top and tail them, and peel off the skin.

  • Pour the water into a Tupperware or storage jar, and slice the beetroot into it, keeping a small one for this recipe.

  • Top up with some vinegar and they will last in the fridge, virtually forever.

  • For the rolls
  • Preheat the grill.

  • Cut off the top of the bread roll and take out most of the bread from inside this.

  • Put 2 tbsp of these crumbs on a non-stick tray and grill until they are browned - this will take about 5 minutes depending on your grill.

  • Meanwhile, mix the rest of the bread with all the other ingredients.

  • Put this mixture back into the roll and add the toasted bread on the top.

  • For the avocado
  • Preheat the oven to 180°/160° fan forced.

  • Put the half, stoned avocado on a baking tray.

  • Mix the tomato, black beans, coriander and cheese in a small bowl.

  • Carefully put this mixture into the avocado - you may have to first take a bit of avocado flesh out to fit it in.

  • Drizzle a little olive oil over this and add some salt and pepper to taste.

  • Bake for 15 minutes or until the cheese has melted.

  • Sprinkle with the almonds, and serve with the filled bread roll.

  • I had some of both mixtures left over, as well as some grated carrot, and ate this the next day as a salad.

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    228462 - 2023-07-17 10:40:46


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