Crispy chicken with avocado salsa and roasted beetroot

March 15, 2019
1 Ratings
Photo by Tasty and Frenchy
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 2
What You'll Need
  • 2 raw beetroot
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 big chicken breast
  • 1/2 cup breads crumb
  • 1 teaspoon paprika
  • 1 egg
  • 1 ripe avocado
  • 1 handful cilantro
  • 1/2 jalapeno
  • 1/2 juice of lime
  • 1/4 onion
  • 1 teaspoon cumin powder
  • 1/3 cup water
  • salt and pepper
  1. Start with beetroot! Peel them and cut them in slices. In a mixing bowl, add the pieces, the balsamic vinegar, the olive oil and salt and pepper. Distribute the beetroot pieces on a baking sheet covered by a parchment paper and place in the oven for 20 minutes at 400°F.
  2. Mix in a plate the breadcrumb, paprika and salt and pepper. Beat the egg in a bowl. Start to soak the chicken beast in the egg and after in the breadcrumb mix. Place in a baking sheet and place in the oven for 25 at 400°F.
  3. Place all the ingredient in food processor and mix well. That's all, it's ready!
  4. To assemble everything, I add some mixed laitue with the roasted beetroot. On it I put the chicken (cut into slices) and I drizzled some avocado salsa on the top.

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