Step 1: Preparing the Chicken

1. Season the chicken fillets: Rub both chicken fillets with salt, pepper, and paprika. Let them sit for about 10 minutes to allow the flavors to penetrate the meat.
2. Cook the eggs: Boil the eggs in a pot for about 8-10 minutes. Once done, peel them and chop into small pieces.
3. Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the mushrooms, chili pepper, and diced tomato to the pan. Stir and cook until the mushrooms release their moisture and everything is lightly browned.
4. Cook the chicken fillets: In the same pan, add a bit more olive oil if necessary and sear the chicken fillets on medium-high heat for 4-5 minutes per side, or until fully cooked and browned on the outside. Make sure the internal temperature of the chicken reaches 165°F (75°C) to ensure it’s cooked through.
5. Add the filling: Once the chicken is cooked, top each fillet with the sautéed vegetable mixture and sprinkle grated cheese on top. Cover the pan and let the cheese melt for about 2 minutes.

Step 2: Preparing the Salad

1. Blanch or steam the broccoli: Steam or blanch the broccoli for 3-5 minutes until bright green and tender but still crisp. Set it aside to cool.
2. Assemble the salad: On a plate, arrange the salad mix, sliced avocado, sliced tomato, and the cooled broccoli. This fresh salad will complement the rich flavors of the grilled chicken.

Step 3: Preparing the Balsamic Mustard Sauce

1. Mix the sauce: In a small bowl, whisk together the balsamic vinegar, mustard, olive oil, salt, and pepper until the mixture emulsifies into a smooth dressing.
2. Drizzle the dressing: Drizzle the balsamic mustard sauce over the salad and sprinkle with freshly chopped parsley for garnish.

Step 4: Serve

1. Plate the chicken: Place the grilled chicken fillets on a plate next to the salad.
2. Garnish: Add the chopped boiled eggs on top of the salad or alongside the chicken as a garnish for added richness.