Chicken Breast with Strawberry Riced Cauliflower salad

Serves 2:

Salad:

1 head cauliflower or 1-12oz package of frozen riced cauliflower

2 cups fresh strawberries- halved

4 cups arugula

2tbs extra virgin olive oil

2 tbs red wine vinegar

1 tbs minced shallot

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp pepper

Chicken:

2 chicken breasts

1 tbs extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/2 tsp garlic powder

1. If using a fresh head of cauliflower: Cut greens off cauliflower head while keeping head fully intact. Steam cauliflower head by placing it in a medium sauce pan and with 2 inches of water - submerging just the very bottom of the cauliflower. Set on high heat and cover. Remove when you can easily stick a fork into the cauliflower, drain and let cool. Once cooled, rice cauliflower by slicing head in different directions until sufficiently diced.

2. In a medium bowl, whisk 2tbs of olive oil and the next 5 ingredients (through pepper) for the vinaigrette. Combine riced cauliflower, strawberries, arugula, and vinaigrette. toss to coat and set aside.

3. Add one tbs olive oil to medium skillet and set to medium high heat. Sprinkle chicken with paprika, garlic, salt and pepper on either side. Add chicken to skillet and cook until browned on either side. Serve with salad and enjoy!