Chicken Fillet with Brie on Thyme Beetroot

Peel and quarter the beets, place on a baking tray, season with a little salt and drizzle with olive oil. Roast at 160 °C for about 40 minutes until soft.

Put the soft beets in a pot and heat them together with the juice of one lemon, chili flakes, butter and thyme. Mash with a fork and season with salt and pepper.

Season the chicken fillets with salt, mix together spelt bran and ground sunflower seeds and roll the chicken fillets in it. Fry the fillets in sunflower oil until golden brown and bake in the oven at 160 °C for about 15 minutes.

Slice the cheese and add it 2 minutes before the chicken breasts are ready.

Arrange the beets on a plate, arrange the sliced chicken fillets and the cheese on top, garnish with some fresh thyme.

Preparation Tip:

If you would like to serve a side dish, quinoa or golden millet is especially recommended.

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