Roasted Chicken with Beet and Mushroom Salad

This delightful dish features tender roasted chicken served alongside a vibrant salad of earthy beets and savory mushrooms, enhanced with a touch of chili for warmth and a crisp red cabbage slaw. The combination of flavors and textures makes it a balanced meal that's as pleasing to the eye as it is to the palate.

Ingredients:

• 2 chicken breasts
• 2 cups mushrooms, sliced
• 2 medium beets, roasted and diced
• 1 cup celery, chopped
• 1 red chili, finely chopped
• 2 cups red cabbage, shredded
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place on a baking sheet and roast for 25-30 minutes or until cooked through.
3. Meanwhile, in a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until browned, about 5-7 minutes.
4. In a large bowl, combine the roasted beets, sautéed mushrooms, chopped celery, and finely chopped chili. Toss gently.
5. In a separate bowl, mix the shredded red cabbage with balsamic vinegar, salt, and pepper to taste. Let it sit for a few minutes to soften slightly.
6. Once the chicken is cooked, slice it and serve it on a plate with the beet and mushroom salad on the side, topped with the red cabbage slaw.
7. Garnish with fresh parsley before serving.