Chicken Breast topped with Grilled Cheese & Avocado

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Nutritional info – serves two.
per serving (1/2 of the recipe):
Calories: 276   Fats: 11g   Protein: 43g   Net Carbs (carbohydrates minus dietary fibre): 1g   Dietary Fibre: 2g   Total Carbs: 3g   Sugar: 0g  

A healthy, simple and really tasty way to enjoy chicken while complimenting lean protein with healthy fats. My diet includes quite a lot of chicken so I love finding new ways to keep it interesting, this dish is really easy to prepare and it only contains 3g of carbohydrates per serve.

- If you are unfamiliar with the term: ‘butterfly’, Google it for quick ‘how to’ videos and explanations.

 
1x - large skinless chicken breast (mine weighed 300g after it was cleaned & trimmed)

60g - avocado
50g / 4 slices – low fat/calorie cheese (I used Bega ‘So Extra Light Tasty’)
1 - tsp. sea salt

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Preheat the oven to 180°C and prepare a greased oven tray. 

Butterfly the chicken and even it out with a mallet if necessary, divide into two pieces. Rub the sea salt onto the chicken.

Lightly grease a frying pan and set the heat to medium and cook the chicken for 3 minutes on each side. 

Place the chicken onto the prepared oven tray and bake for 7 to 10 minutes.When the chicken is cooked remove the tray from the oven and switch the oven setting to grill.

Spread the avocado slices on top of the chicken followed by two slices of cheese for each piece.

Grill for 3 – 5 minutes or when the cheese has melted to your liking.