Stuffed Chicken and Carrot Puree

• 2 cups spinach
• 8 cherry tomatoes, thinly sliced
• 120 gr. light feta cheese
• 2x200gr. chicken breast
• 2 oranges
• 2 teaspoons honey
• 2 tablespoons mustard
• 1 teaspoon oregano
• 1 teaspoon dried mint
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For the carrot puree

• 4 carrots (peeled and diced)
• 2 tablespoons olive oil
• 2 tablespoons low-fat yogurt cream
• 1 clove garlic
• 1 orange, juiced and zested
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• A pinch of grated nutmeg

1. Marinate the chicken breast in the mixture with the squeezed orange, mustard, and honey. Cut the breast in half and place it in a non-stick pan with olive oil to lightly cook on both sides.
2. Add the spices and prepare the ingredients for the filling. Line a baking dish with parchment paper and place the pre-cooked breast on it.
3. Fill with spinach leaves, feta, and cherry tomatoes (for more moisture, you can add grated tomato). Secure the chicken with toothpicks and place it in a convection oven for about 20 minutes.

For the puree:

4. Clean and peel the carrots. In a non-stick pot, add the olive oil with the garlic and lightly sauté the carrots.
5. Add water and let them boil well. Once boiled, drain the water and mash them, adding the spices.
6. To the puree, add the orange juice, zest, and yogurt, then serve.