Ingredients

• 1 small skinless chicken breast
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ avocado
• stone removed
• 1 tbsp olive oil
• pinch sugar
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• salt and freshly ground black pepper
• 55g/2oz cherry tomatoes
• to serve

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat a griddle pan until very hot.
• Season the chicken breast with salt and freshly ground black pepper. Brush the breast with a little of the olive oil and then place the chicken breast into the griddle pan. Cook for 8-10 minutes
• or until completely cooked through.
• Meanwhile
• place the avocado into a small ovenproof frying pan and place into the oven to bake for 5-6 minutes
• or until heated through. Remove from the oven and
• when cool enough to handle
• carefully peel off the skin.
• For the mustard dressing
• place the olive oil
• sugar
• mustard and vinegar into a screw-topped jar. Season generously with salt and freshly ground black pepper
• screw on the lid well and shake until the dressing is emulsified.
• Cut the cherry tomatoes in half and arrange on a plate. Slice the baked avocado and arrange over the top of top of the tomatoes
• then add the seared chicken. Spoon over the mustard dressing and serve.