Avo Pesto Chicken Toast
3:38 PMIt's Friday, Friday, gotta get down on Fridayyyyy...
Week one of the quarter is done and let's just say it's been quite a week! From flying in from Australia on Sunday morning, to Utah Sunday night, and finally back to California on Wednesday, leading 5 tours in two days and catching up with my new class schedule, there's been very little time to eat good food. I've been looking forward to this meal all week! It's delicious, filling, and of course, nutritious. Here's the recipe for the next meal of your dreams (:
TIME: 20 minutes*
*time depends on frozen/thawed chicken
INGREDIENTS
2 slices Gluten-Free bread (I used sourdough from TJs)
1 Chicken Breast (frozen/thawed)
1 tbsp Basil Pesto
1/4 Ripe Avocado
RECIPE
xo,
Jane
*time depends on frozen/thawed chicken
INGREDIENTS
2 slices Gluten-Free bread (I used sourdough from TJs)
1 Chicken Breast (frozen/thawed)
1 tbsp Basil Pesto
1/4 Ripe Avocado
RECIPE
- Bake your chicken. Thaw in the refrigerator overnight, or cook for 45 minutes at 375 degrees.
- When chicken is 5 minutes from being finished, pop the bread in the toaster until golden brown.
- Spread 1/2 tbsp of basil pesto on each piece of toast.
- Spread the avocado evenly on each slice. The avo and pesto should mix together on the bread, making the flavor even across the bread.
- Cut the chicken breast in half, then cut one of the chicken breast halves into smaller pieces and place on top of the toast. Use as much chicken as you would like, or save the other half to make more toast tomorrow (;
xo,
Jane
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