1. Season the chicken fillets and leave them in yogurt or buttermilk for at least 2 hours and roll them in "healthy bread" - oatmeal, parmesan, spices, quinoa and sesame.

2. We will place the breaded pieces on baking paper and put them in the oven at 180 degrees and bake them for about 15 minutes - before we spread them with a thin layer of olive oil to make a crust.

3. During this time, cook the sweet potato and beetroot separately and when they are ready - make a puree with a stick mixer with the addition of cooking cream and a little butter/milk.

4. Peel the asparagus and steam it for 4-5 minutes until they soften, then roast them on a grill pan until they get a nice caramel color.

5. Decorate the plate by making two large tears of puree, adding crispy chicken and crispy asparagus and decoration on top.

Recipe: Mirna Sentić (Sarić)