Avocado with beetroot and chicken fillet

2 servings

60 minutes

This exquisite European recipe combines tender chicken fillet, sweet beetroot, and creamy avocado, creating a harmony of flavors and textures. Avocado, rich in healthy fats, serves as the base of the dish, turning into a smooth puree. The combination with beetroot adds natural sweetness, while boiled chicken fillet contributes nutrition and lightness. Notes of onion and eggs enhance the flavor richness, while mayonnaise adds creaminess. This dish not only pleases the eye with its color contrast but is also an excellent choice for a light dinner or original appetizer. It can be served as a standalone dish garnished with pieces of chicken or complemented with fresh vegetables and herbs for even more freshness.

Energy value per serving

• Calories: 297.4
• Proteins: 29.9g
• Fats: 12.7g
• Carbohydrates: 13.1g

Ingredients

• Chicken fillet: 200 g
• Avocado: 1 pc
• Onion: 0.5 pc
• Chicken egg: 1 pc
• Beet: 1 pc

Cooking steps

1. Cut the avocado in half, remove the pit and flesh, and make a puree.

   Required ingredients:

   • Avocado: 1 piece

2. Boil the beetroot and make puree from it.

   Required ingredients:

   • Beet: 1 piece

3. Boil the egg and chop it finely.

   Required ingredients:

   • Chicken egg: 1 piece

4. Chop half an onion finely.

   Required ingredients:

   • Onion: 0.5 piece

5. Mix everything, add salt, a bit of mayonnaise, and carefully place it in the avocado skin.

   Required ingredients:

   • Avocado: 1 piece
   • Beet: 1 piece
   • Chicken egg: 1 piece
   • Onion: 0.5 piece
   • Chicken fillet: 200 g

6. Boil the chicken fillet in salted water, let it cool, and cut it into pieces to decorate the dish.

   Required ingredients:

   • Chicken fillet: 200 g