Avocado Breakfast with Chicken and Mushrooms

Name: Avocado Breakfast with Chicken and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 slices Bread; 20 grams Butter; 1 Avocado; 1 tablespoon Lemon Juice; 1 teaspoon Salt; ½ teaspoon Black Pepper; ½ teaspoon Garlic Powder; ¼ teaspoon Chili Flakes; 50 grams Rucola; 2 slices Heirloom Tomato; ¼ teaspoon Salt flake; 1 Chicken Breast; 5 Mushrooms; 5 Calamata Olives; 10 grams Parmesan

25 min·49 Views

Flora Petrova

352 Recipes

A delightful and fulfilling breakfast featuring creamy avocado toast topped with pan-fried chicken strips, sautéed mushrooms, fresh rucola, and a slice of heirloom tomato, finished with Kalamata olives and Parmesan.

Allergens

Halal

702kcal

1 Portion · 545 g

Protein

60 g

Carbohydrates

41 g

Fat

30 g

Fiber

15 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

1

g

Bread2 slices
Butter20 grams
Avocado1
Lemon Juice1 tablespoon
Salt1 teaspoon
Black Pepper½ teaspoon
Garlic Powder½ teaspoon
Chili Flakes¼ teaspoon
Rucola50 grams
Heirloom Tomato2 slices
Salt flake¼ teaspoon
Chicken Breast1
Mushrooms5
Calamata Olives5
Parmesan10 grams

Preparation

1
First, prepare your avocado. Cut it in half, remove the pit, and scoop the flesh into a small bowl. Mash it well with a fork until smooth or chunky, depending on your preference. Season it with lemon juice, salt, black pepper, garlic powder, and chili flakes. Stir everything together.
2
Next, prepare the chicken breast. Slice it into three even strips. Season the strips generously with a pinch of salt and black pepper on both sides.
3
Slice the mushrooms. Wash and thoroughly dry the rucola. Cut two thick slices from the heirloom tomato.

Cooking Components

4
Heat a non-stick pan over medium heat. Add a small amount of butter (about 5g) and toast the two slices of bread until golden brown and crispy on both sides. Set aside.
5
In the same pan, add another small knob of butter (about 10g). Once melted, add the seasoned chicken strips. Fry them for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
4 min
6
Add the remaining butter (about 5g) to the pan, and then add the sliced mushrooms. Cook them over medium-high heat, stirring occasionally, until they are browned and crispy, which should take about 5-7 minutes.
7 min

Assembly & Serving

7
On each slice of toasted bread, evenly spread the mashed avocado mixture.
8
Place a handful of fresh rucola on top of the avocado on each slice. Then, lay one thick slice of heirloom tomato over. Sprinkle with salt flakes.
9
Arrange the cooked chicken strips over the avocado toast.
10
Finally, scatter a few Calamata olives, the mushrooms and some pieces of shaved Parmesan cheese next to the assembled toast. Serve immediately and enjoy your delicious breakfast!

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