Chicken filets with spinach-date filling

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g beetroot
  • 2 Branches of rosemary
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g Spinach
  • 50 g dried dates
  • 1 Onion
  • 7-10 Tbsp Cumin
  • 4 Chicken fillets (approx. 150 g each)
  • 200 g cherry tomatoes
  • 7-10 Tbsp Oil

Directions

  1. 1

    Clean, peel and slice the beetroot. Wash rosemary, shake dry, remove needles from twigs and chop. Mix beetroot and 2 tablespoons of oil and season with salt, pepper and rosemary

  2. 2

    Clean, wash and shake spinach dry. Finely chop the dates. Peel and chop onion. Heat 1 tablespoon of oil in a saucepan and fry the diced onion and dates for about 4 minutes until translucent. Add the spinach and let it collapse in a closed pot. Season to taste with salt and cumin

  3. 3

    Wash the meat, dab dry and cut a pocket into it horizontally. Season with salt and pepper and fill with spinach. Spread beetroot and meat pockets on a baking tray coated with oil. Cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes

  4. 4

    Meanwhile wash and halve the tomatoes. Distribute on the baking tray about 10 minutes before the end of the cooking time. Arrange meat and vegetables on plates

Nutrition Facts

KCAL
340 kcal
CARBS
24 g
FATS
10 g
PROTEINS
39 g