400 grams Chicken Breast
1 X Large Tomato
1/2 Small Red Onion
100 grams Baby Spinach Leaves
100 grams Baby Beetroots (Whole)
1 x Small Carrot
1 x Lebanese Cucumber
1 Clove Garlic
1 Tablespoon Balsamic Vinegar
Place chicken breasts onto a non stick fry pan and cook until both sides turn golden brown and chicken is cooked right through.
Whilst chicken is cooking, cut tomato into small cubes and dice onion and garlic. Mix both into a small bowl and mix with balsamic vinegar.
Cut baby beetroots into quarters and then peel carrot and cucumber and slice into thin strips. Add into a second salad bowl and mix with spinach leaves.
Once chicken is cooked, place onto plate and pour bruschetta mix over the chicken breast.
Place beetroot salad on plate next to the chicken breast and serve.