Crispy Chicken With Avocado Salsa And Roasted Beetroot

• 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 400u0b0F.
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 400u0b0F.
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.

beetroot, balsamic vinegar, olive oil, chicken breast, breads crumb, paprika, egg, avocado, handful cilantro, jalapeno, lime, onion, cumin powder, water, salt

Taken from food52.com/recipes/80689-crispy-chicken-with-avocado-salsa-and-roasted-beetroot (may not work)