Southwest Chicken Tartines With California Avocado

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Total Time: 40 min

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Oven-roasted peppers, onions and chicken breast along with slices of Fresh California Avocado top toasted sourdough bread in this southwest-seasoned tartine. The recipe was a runner up in the 2021 California Avocado Recipe Contest.

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1/4 cup olive oil, divided 1 large onion, thinly diced 3 bell peppers, any color, cut into strips 1/2 tsp. chili and lime seasoned salt, to taste (you can also substitute a mixture of salt, cayenne pepper and dried lemon or lime zest) 2 large boneless chicken breasts, or 4 chicken tenders (even better, use sliced up leftover chicken to make this an even easier meal) 3/4 tsp. salt, to taste, divided 3/4 tsp. pepper, to taste, divided 4 slices sourdough bread 1 large ripe, Fresh California Avocado, seeded, peeled, sliced 1 Tbsp. lemon juice, divided (or more to taste)
  1. Preheat the oven to 425 degrees F.
  2. Pour half the olive oil on a baking sheet or roasting pan and spread the onions and peppers on top. Sprinkle with chili and lime seasoned salt and toss all to coat the vegetables with the olive oil and seasoning.
  3. Season the chicken breasts with half the salt and pepper, and drizzle with half of the remaining olive oil (feel free to use chili and lime seasoned salt here as well), rubbing the seasoning into the chicken well. Nestle the chicken breasts onto the baking sheet in between the peppers and onions.
  4. Place the baking sheet in the oven and roast for 20 minutes, flipping the chicken and tossing the vegetables halfway through. The chicken is ready when the internal temperature reaches 165 degrees F.
  5. Remove the chicken breasts from the oven and allow them to rest for at least 5 minutes. Return the peppers and onions to the oven and roast for an additional 10 minutes. The vegetables are ready when they are tender and starting to lightly char.
  6. Toast the bread slices while the chicken is resting. You can toast them in the toaster until lightly golden or drizzle them with the remaining olive oil, place them on another baking sheet, and crisp them in the oven while the vegetables finish cooking.
  7. Sprinkle the avocado slices with remaining salt and pepper, and drizzle with some of the lemon juice to taste.
  8. Line up all your components and build your tartines. Remove the toasts and vegetables from the oven. Taste and adjust the seasoning on the vegetables to your preference.
  9. Cut the chicken breasts into slices. Place one piece of toast on each plate, then spread a small mound of peppers and onions onto each piece, making sure to drizzle some of the cooking juices onto the toasts along with the vegetables.
  10. Layer a few slices of chicken on top of each toast, followed by the sliced avocado. If desired add a little more seasoning on top of the avocado and drizzle a little more lemon juice over each tartine. Serve.

•  Add Cheddar cheese, melted onto the bread or Cotija cheese sprinkled on top
•  Cumin and paprika also make good additions to this flavor profile
•  Italian seasoning and shredded basil will give this an Italian flavor profile

Serving Suggestion: Serve on mini baguette as an appetizer, replace the chicken with bacon and add an egg for a breakfast toast, or remove the chicken to go vegetarian style.

Beverage Pairing: Glass of flavored tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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