Grilled Chicken and Avocado Panzanella

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Toss potatoes on prepared tray with a drizzle of oil and season. Roast for about 25 minutes, until golden and tender. When potatoes have 8 minutes cook time remaining, remove from oven, toss through ciabatta with a drizzle of olive oil and return to oven for final 8 minutes, or until cooked.
2. While potatoes cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a bowl with honey, lemon zest, olive oil and salt. Season with pepper and toss to coat.
3. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside, covered, for 5 minutes to rest.
4. While chicken cooks, whisk together all dressing ingredients in a large bowl. Halve cherry tomatoes, dice avocado 1.5cm and place in a bowl, along with dressing and rocket. Season to taste.
5. When chicken has rested, slice thickly.
6. To serve, scatter potatoes and ciabatta onto plates, followed by dressed avocado panzanella. Top with slices of grilled chicken and garnish with basil leaves.