Ingredients
- 400 g chicken breasts
- Preferred cooking oil
- 4 avocados
- 2 tbsp lemon juice
- 1 pinch of salt and pepper
- 8 store-bought bagels
- 175 g cream cheese
- Fresh chives
- A handful of microgreens
Instructions
Prep day
- Trim excess fat and cartilage from the chicken breasts.
- Cook the chicken. Add the chicken breasts to a large grilling pan heated with olive oil. Cook them over medium-high heat for 5 minutes. Flip them over and cook for another 7 minutes over medium heat. You may need to adapt cooking time to the thickness of the chicken breasts. Remove from the pan and let them cool down.
- Use two forks to shred the chicken. Store it in an airtight container in the fridge for up to 3 days.
Serving day
- Pit the avocado and add the flesh, lemon juice, salt and pepper to a blender. Blend until creamy. Combine the avocado cream with the shredded chicken and chopped fresh chives.
- Slice the bagels in half and toast them in a toaster or pre-heated oven (200°C).
- Top the bagels with cream cheese, chicken and avocado cream and microgreens.
Recipe & Picture: Eloïse Jennes (CookingwithElo)
