Lemon Pepper Grilled Chicken Open Sandwich

Serves 4, Prep 8 mins, Cook 12 mins

4 chicken breast steaks

(500g)

2 tblsps olive oil

2 tsps lemon pepper

seasoning

250g punnet small

cherry tomatoes

1 large avocado

1 tblsp lemon juice

70g Greek feta, crumbled

4 thick slices sourdough,

toasted

80g mixed salad leaves

1 Toss chicken with half the oil and seasoning in a bowl.

2 Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked. Remove. Cover to keep warm.

3 Add remaining oil to same pan. Add tomatoes. Cook, shaking pan occasionally, for about 4 minutes, or until starting to soften. Remove.

4 Meanwhile, mash avocado coarsely in a small bowl. Stir in juice, then feta.

5 Spread avocado mixture evenly over warm toast. Top with chicken. Spoon over tomatoes. Serve with salad leaves.

TIP To make chicken breast steaks, buy 2 chicken breast fillets, then cut each one horizontally through the side to give two thinner pieces.