Crispy chicken with avocado salsa and roasted beetroot

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.