Crispy chicken with avocado salsa and roasted beetroot


Serves: 2
Prep time: 20 min
Cook time: 25 min

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
French|Mexican|American|Chicken Breast|Chicken|Vegetable|Side|Entree|Hors D'Oeuvre