1 4 oz chicken breast
Salt and Pepper
1 tablespoon olive oil
2-3 cups of mixed greens
6-7 asparagus spears
1/2 cup roasted beets, quartered
2 oz goat cheese
2 tablespoons roasted pecans
1/2 of a small avocado
Season the chicken with salt and pepper. Heat oil in a non-stick skillet and cook chicken for 7-8 minutes on each or until the chicken is done.
Preheat oven to 400 degrees. Season the asparagus with salt and pepper and place on a foil-lined baking sheet coated with cooking spray. Roast the asparagus for 10 minutes.
Lay the greens on a large plate and top with beets, goat cheese and pecans. Remove asparagus from oven and lay on salad. Top with grilled chicken and serve with dressing of choice.