Savory Chicken and Ricotta Clouds with Chia Crust and Cumin Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Place the carrots on the baking sheet. Toss them with 1 tablespoon olive oil, ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread them in a single layer.

3. 3

   Roast the carrots for 25 minutes at 220 °C / 425 °F, turning them halfway through so they brown evenly.

4. 4

   While the carrots roast, combine the ground chicken breast, ricotta cheese, egg, ground oats, grated Parmesan cheese, garlic, fresh parsley, half of the lemon zest, 1/2 teaspoon salt, and the remaining black pepper in a large bowl.

5. 5

   Shape the mixture into 8 thick patties or mounds. Place them on another baking sheet or on an open section of the same sheet, leaving space between them.

6. 6

   Brush or drizzle the patties with the remaining 1 tablespoon olive oil and sprinkle the chia seeds on top, pressing gently so they stick.

7. 7

   Bake the patties at 220 °C / 425 °F for 18 to 20 minutes, or until fully cooked and lightly golden on the outside.

8. 8

   Meanwhile, make the sauce by stirring together the plain Greek yogurt, lemon juice, Dijon mustard, and the remaining lemon zest in a small bowl until smooth.

9. 9

   Remove the carrots and patties from the oven. Let the patties rest for 3 minutes so they hold their shape and juices.

10. 10

    Serve two patties per portion with the cumin-roasted carrots and a generous spoonful of the yogurt, lemon, and mustard sauce on top or on the side.