Preparation Time: 20 minutes

Cook Time: 30 minutes

Cut: Cooked Chicken


4 medium Roma tomatoes, halved lengthways
Olive oil
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) sumac
1 avocado
1 tsp (5 ml) lemon juice
1-1/2 cup (375 ml) cooked chicken, shredded
1/2 cup (125 ml) plain Greek yogurt
2 Tbsp (30 ml) Tahini (sesame seed paste)
1/2 clove garlic, minced

4 thick-cut slices artisan wholegrain bread, toasted


Preheat oven to 375F and line a baking sheet with parchment paper.

Place tomatoes on baking sheet, cut side up. Sprinkle with sumac and sea salt, and drizzle lightly with olive oil. Roast for 30 minutes or until tomatoes are softened.

Remove the peel and the pit of the avocado. In a small bowl, mash together the avocado and lemon juice; set aside.

In a medium sized bowl, combine garlic, yogurt and tahini. Stir in chicken and set aside.

Spread ¼ of the avocado on each toast. Spoon chicken mixture over avocado then top with roasted tomatoes.