Chicken salad with avocado pesto and marinated beetroot

In a pot, bring 1 liter of water to a boil over high heat. Wash the broccoli and cut it into small florets. When the water starts to boil, add the broccoli, reduce the heat to medium, and boil for 6-7 minutes.

Meanwhile, heat one tablespoon of oil in a pan. Cut the chicken breast into thin strips, season with salt and pepper, then place it in the hot pan. Fry over medium heat for 3-4 minutes on each side, until the chicken is cooked through and golden.

Drain the cooked broccoli and rinse it immediately with cold water to preserve its vibrant color and crisp texture.