Creamy smashed peas and tender chicken on crisp toast with a hint of chili heat. Quick, satisfying, and packed with protein.
# What You'll Need:
→ Toast
01 - 4 thick slices rustic bread, such as sourdough or country loaf
→ Pea Mixture
02 - 1½ cups frozen peas, thawed
03 - 1 tablespoon extra-virgin olive oil
04 - ½ lemon, juiced
05 - ¼ teaspoon sea salt
06 - Freshly ground black pepper to taste
→ Chicken
07 - 1½ cups cooked chicken breast, shredded (rotisserie or poached)
→ Toppings
08 - ½ teaspoon chili flakes, or to taste
09 - 2 tablespoons fresh mint or parsley, chopped (optional)
10 - 2 tablespoons crumbled feta or goat cheese (optional)
# How to Make It:
01 - Toast bread slices in a toaster or grill pan until golden and crisp.
02 - Mash the thawed peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher. Maintain a chunky texture.
03 - Fold shredded chicken into the smashed pea mixture until evenly combined. Adjust seasoning as needed.
04 - Spoon pea and chicken mixture generously over each toasted bread slice.
05 - Sprinkle with chili flakes, fresh herbs, and cheese if desired.
06 - Serve immediately while toast remains warm and crunchy.
