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.
1
Cut the avocado in half, remove the pit and flesh, and make a puree.
- Avocado: 1 piece
2
Boil the beetroot and make puree from it.
- Beetroot: 1 piece
3
Boil the egg and chop it finely.
- Chicken egg: 1 piece
4
Chop half an onion finely.
- Onion: 0.5 piece
5
Mix everything, add salt, a bit of mayonnaise, and carefully place it in the avocado skin.
- Avocado: 1 piece
- Beetroot: 1 piece
- Chicken egg: 1 piece
- Onion: 0.5 piece
- Chicken breast fillet: 200 g
6
Boil the chicken fillet in salted water, let it cool, and cut it into pieces to decorate the dish.
- Chicken breast fillet: 200 g
