PAN-ROASTED CHICKEN TENDERS WITH BEETS, POTATOES, ANGIE’S SALSA AND AVOCADO

I have been told that I make a killer salsa. I find it totally flattering and I am appreciative of that. In reality my salsa is quite simple. I tend to be bold in flavor; therefore, do not expect 1 clove of garlic in the following 2 recipes.
 
Beets are one of my favorite veggies and so healthy. Avocados, well, you know me, I love avocados so much that I could bath with them. Smile. Finally, chicken tenders. So let’s get cooking
 
Approximate Prep and Cooking Time: 40-45 Minutes
Approximate Total Cost: $ 10.30 (or $2.58/person)
Servings: 4
 
Recipe # 1: Chicken with Beets and Avocado ($7.60)
 
Ingredients
(Prepare the Salsa before prep the chicken, the recipe is listed under Recipe #2)
2 chicken breasts cut in chicken tenders style ($2.00)
3 fresh beets and 2 red potatoes ($3.00)
1 avocado ($1.00)
8 large cloves of garlic (.50)
1 tbsp. Balsamic Vinegar (.35)
2 tbsp. olive oil (.50)
¼ cup of chopped flat parsley (.25)
 
Directions
Peel, cut the beets and potatoes in small bite size and bake in foil covered at 400 degrees for 30 minutes.
Cut and marinate the chicken tenders and add the chopped garlic. Set aside.
When the beets and potatoes are done, add olive oil to a pan and sauté the chicken.
You are done. Now just add some of the potatoes and beets to a dish, then the chicken, salsa and avocado and garnish with chopped parsley. Enjoy!
 
 
Recipe # 2: my Salsa (Total: $2.70)
 
Ingredients
3 Roma tomatoes ($1.00)
½ of a med. size onion (.25)
5 cloves of garlic (.30)
1 small Jalapeno seeds and white membrane removed (.20)
1 lime (.25)
2 tbsp. lemon juice (.35)
¼ cup chopped Cilantro (.35)
Salt/Pepper to taste
 
Directions for my Salsa
I chop all the ingredients by hand since I do not like the texture food processor texture.
Make sure that you keep the tomato juices when chopped.
Add the lemon, lime, Cilantro and salt and pepper to taste and refrigerate.