Heat oven to 180 °C. Grab a bowl. Mix peanut butter, pressed garlic, caraway, paprika, salt, and eggs.

Coat the fillets in peanut sauce and place them onto a baking sheet covered with baking paper.

Roast at 180 °C for approximately 25–35 mins.

Meanwhile, prepare the salad. Slice the beetroot, and roughly tear the iceberg and butterhead lettuce. Arrange the vegetables on two serving plates.

Blend lemon juice, lemon zest, honey, and soya sauce for the dressing. Sprinkle the vegetables with the dressing.

When the chicken is done, serve it with the side salad.