Open Sourdough with Chicken, Avocado and Pickled Onion

Make open sourdough with chicken, avocado and pickled onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 slice, about 50 g Sourdough (One slice, and a real one. Sourdough slices run from 40 g to 90 g depending on the loaf and the knife, so put it on the scale.)
50 g Avocado (About a third of a fruit. Avocado is a fifth fat, so the weight matters more than it looks. Flesh only. Half a medium avocado is about 70 g.)
30 g Red onion
A tablespoon Red wine vinegar
20 g Rocket
A squeeze Lemon juice
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Slice the onion as thinly as you can and drop it into the vinegar with a pinch of salt. It will turn pink and soften in the ten minutes the rest takes.
2. Flatten the chicken to an even thickness with the heel of your hand, season it, and fry it in a sprayed pan for four minutes a side until the centre is no longer pink. Rest it for three minutes and slice.
3. Toast the sourdough. Mash the avocado with lemon, salt and pepper straight onto it.
4. Pile on the rocket, the chicken and the drained onion, and finish with pepper.

Contains gluten cereals and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-avocado-sourdough-open

AI-generated images illustrating the recipe.

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