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

Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper for the beetroot.

Place the chopped beetroot on the prepared baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through the cooking time.

While the beetroot is roasting, prepare the chicken. Make a deep cut along the side of each chicken breast to create a pocket. Stuff the pocket with sliced artichoke hearts and sun-dried tomatoes. Secure the opening with toothpicks if necessary.

Season the outside of the stuffed chicken breasts with salt, pepper, and dried thyme. In a skillet over medium heat, heat a tablespoon of olive oil per person. Once hot, add the chicken and sear until golden brown on both sides, approximately 3-4 minutes per side.

Transfer the seared chicken to a baking dish and bake in the oven (already heated from roasting the beetroot) for 15-20 minutes, or until the chicken is fully cooked and the juices run clear. Remove from the oven and let rest for a few minutes before serving.

For the salad dressing, whisk together balsamic vinegar, wholegrain mustard, honey, a pinch of salt, pepper, and olive oil in a small bowl until well combined.

In a large salad bowl, toss the baby spinach with the roasted beetroot and the dressing until everything is well coated.

Serve the stuffed chicken with the roasted beetroot and spinach salad on the side.