SPICY CHICKEN AND VEGETABLE SALAD

Ingredients

4 chicken breasts, boneless and skinless

Juice of a lime

1½ tbsp chilli powder

1 tsp paprika (optional smoked paprika)

½ tsp cayenne pepper

Salt and black pepper

1 red onion, thinly sliced

1 head romaine lettuce, chopped

1 large beet, cooked and diced

1 large sweet pepper, thinly sliced

3 oz cheddar cheese, cubed

Salt and black pepper to taste

Juice of 1 small lime

Directions

1. Sprinkle the lime juice over the chicken. Season the chicken breasts with chilli powder, paprika, cayenne pepper and salt and black pepper. Let marinate for at least 1 hour.
2. Preheat oven to 375 degrees F.
3. Sear the chicken in hot oil over medium high heat, cooking for 2 – 3 minutes on either side until golden brown. Place in the preheated oven to finish cooking, approximately 10 – 15 minutes depending on the size of the chicken breasts. Remove and let rest for 5 minutes before slicing.
4. Meanwhile, mix together the lettuce, beets, sweet peppers and red onions in a bowl. Drizzle with lime juice and season with a little salt and pepper.
5. When ready to serve, place the salad in the serving plates and top with a little of the cheddar cheese. Slice the chicken on the diagonal and place on top of the salad and serve.