Sun dried Tomato & Artichoke Stuffed Chicken with Roasted Beetroot and Spinach Salad

Preheat the oven to 180C.

Slice the artichoke.

Peel and chop the beetroot.

Place the beetroot on a baking tray and drizzle with olive oil. Season with salt, pepper and dried thyme.

Roast the beetroot until softened and easily pierced with a fork.

In a bowl, mix together the wholegrain mustard, 1/3 of the olive oil, balsamic vinegar and honey.

Slice a pocket in the thickest part of the chicken breast.

Stuff the artichoke and sundried tomato into the chicken breast.

Heat the remaining olive oil in a frying pan.

Add the chicken breast and sear until golden brown.

Turn the chicken and sear the other side until golden brown.

Transfer the chicken to the oven to roast until cooked through completely.

Remove the beetroot from the oven and place in a mixing bowl.

Toss the beetroot and spinach to combine. Stir through the wholegrain mustard and balsamic vinegar dressing.

Distribute the spinach and beetroot salad among serving plates.

Remove the chicken from the oven and place atop the beetroot and spinach salad.