Morning Chicken & Avocado Bowl with Roast Tomato

Ingredients

• 3 1/2 oz (100 g) cherry tomatoes
• 1 tsp (5 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) cooked chicken breast, shredded
• 3 1/2 oz (100 g) avocado, sliced
• 1 3/4 oz (50 g) cucumber, diced
• 1 tsp (5 ml) cider vinegar
• 1 tbsp (3 g) fresh dill
• 1 oz (30 g) little gem lettuce

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Method

1. Fry the cherry tomatoes in the olive oil over medium-high heat for 5 minutes, until the skins split.
2. Warm the shredded cooked chicken breast in the tomato juices for 2 minutes, until hot through, 165°F (74°C).
3. Swirl the apple cider vinegar into the hot pan, lifting the brown film into a dressing. Tip the chicken and tomatoes into a bowl with the pan juices, add the sliced avocado and the cucumber and scatter the dill. Avocado browns by evening; eat it now, or add it fresh to kept chicken, with little gem.