John Myers
Contents
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Ingredients
For the chicken:
- 5 Pc. Chicken breast fillet
- 200 g Fresh spinach
- 150 g Grated mozzarella
- 250 g Ricotta
- 3 Pc. Clove of garlic
- Salt
- Pepper
- Nutmeg
For the sweet potatoes:
- 2,5 Pc. Sweet potato
- 15 g Thyme
- 2 tbsp Olive oil
For the beetroot chips:
- 2 Pc. Fresh beetroot
- 2 tbsp Olive oil
- Salt
- Pepper
For the guacamole:
- 2 Pc. Avocado
- 3 tbsp Cream cheese
- 2 tbsp Sesame
- 3 tsp Lemon juice
- Salt
- Pepper
Instructions
- Chop the garlic cloves and fry them in the pan. Then add the fresh spinach. When the spinach is done steaming, mix it with the ricotta. Season everything with salt, pepper and nutmeg. The chicken breast fillets are provided with slots, into which the ricotta and spinach mixture is then poured.
- Then season the stuffed chicken and place it in the oven for about 20 minutes at 180 degrees top and bottom heat. Finally, the chicken is baked with mozzarella.
- The sweet potatoes are halved and placed on a baking sheet with the peel facing down. The upper part is smeared with olive oil, seasoned with salt and pepper. Then the fresh thyme is on top and the sweet potatoes are put in the oven at 160 degrees top and bottom heat until they are soft.
- The beetroot is peeled and cut into thin slices with a knife. The slices are placed on a baking sheet, coated with olive oil and seasoned with salt and pepper. Then they are baked at 140 degrees top and bottom heat until they are crispy.
- For the guacamole, mash the avocados with a fork, add the lemon juice and cream cheese. The sesame is roasted in the pan and also added. Then it is seasoned with salt and pepper.
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 1.8gProtein: 10.3gFat: 27.8g
