The night before, season your chicken breast. I used garlic all-purpose seasoning, olive oil, black pepper, and salt. Then I let it sit in the refrigerator for about 24 hours.

Once you’re ready, preheat the oven to 450°F.

Chop ¾ of your red pepper, green pepper, and white onion into strips.

Add the peppers, onion, two cloves of garlic, and the chicken into a baking dish. Drizzle a little olive oil over all the vegetables to keep them from sticking.

Once the oven has reached 450°F, place the dish inside.

Next, take a medium-sized pot and add a small portion of water at the bottom. If you have a steamer basket (which I really recommend), make sure the water does not go above where you’ll place your beets. Bring the water to a boil. Once boiling, place the beets in the pot and reduce the heat. Allow them to simmer for about 30 minutes or until the beets are fork-tender.

o Tip: Do not peel the beets before steaming to avoid over-bleeding. When the beet bleeds too much, it loses many of the nutrients stored in the root.

Finely dice the remaining red pepper and some radish. Toss them into your red lettuce.

Slice about half a green pear (or another type if you prefer).

Your chicken should be ready after 35–40 minutes.

Assemble your salad: add lettuce, peppers, radish, sliced pear, and chicken. Top with goat cheese (blueberry goat cheese if available) and drizzle with balsamic vinaigrette. ¡Provecho!