679
Ingredients:
- – Chicken breast – 700 g
- – Cottage cheese (fat-free) – 180 g
- – Herbs (cilantro or parsley) – 4 sprigs
- – Olive oil – 3 tbsp
- – Salt to taste
For the sauce:
- – Zucchini – 1/2 piece
- – Salt to taste
Preparation:
1. Preparing the ingredients:
– Rinse the chicken breast, pat it dry with a paper towel, and cut it into small portions.
– Transfer the cottage cheese to a bowl, add finely chopped herbs and olive oil. Mix thoroughly.
– Dice the zucchini.
2. Creating the filling:
– Season the sliced chicken breast with salt to taste.
– Begin to cut each piece of chicken in the middle, creating a pocket for the filling.
– Place the prepared mixture of cottage cheese, herbs, and olive oil into the pocket. Seal the chicken breast to enclose the filling.
3. Baking in the oven:
– Preheat the oven to 180 degrees Celsius.
– Place the prepared chicken breasts in a baking dish.
– Bake for 25-30 minutes or until a golden crust forms on the surface.
4. Sauce preparation:
– Boil the zucchini cubes until tender. Then transfer them to a blender and puree until smooth.
– Add salt to taste.
Dish and its Characteristics:
This dish represents an ideal balance of protein and vitamins, suitable for a healthy and diet-conscious diet. Baked chicken breast with a filling of cottage cheese, herbs, and olive oil becomes incredibly juicy and flavorful.
Taste Qualities:
– Tender chicken meat combined with the slight acidity of cottage cheese and the freshness of herbs create a refined taste profile.
– Olive oil adds sophistication and an additional aroma to the dish.
Health Benefits:
– Chicken meat is rich in protein and essential amino acids.
– Cottage cheese enriches the dish with calcium and protein, supporting bone and muscle health.
– Herbs bring in vitamins and antioxidants, contributing to overall well-being.
This dish is perfect for those who prioritize their health without compromising on taste. Serve it with a light zucchini sauce for a delightful and healthy dinner. Enjoy your meal!
Popular diets on the site
About the author
