–4 chicken tenderloins or breast strips
–Parmesan cheese (shredded)
–fine breadcrumbs (plain, boxed)
–salt and pepper
–oregano (fresh if possible)
1 – Remove the leaves from the cauliflower. Then chop off the florets into 2-inch pieces. Place in one level in a wide-mouthed, large baking dish with cover. Chop one onion and stir into the cauliflower. Season with salt, pepper, olive oil, and oregano. Add one inch of plain water. Cook, covered, on high for 15 minutes in the microwave.
2 – Place the chicken in a plastic bag. Season with salt, pepper, and a generous amount of olive oil. Add one-quarter package of Parmesan cheese. Shake well. Then add one-quarter cup of breadcrumbs, and shake again. Place in bottom of covered baking dish. Add a little water. When cauliflower is finished cooking, cook the chicken in the microwave for 5 minutes.
3 – Place 2 handfuls of salad greens in mixing bowl. Season with salt, pepper, a few drops of lemon juice, and olive oil. Place in serving dish.
4 – Serve the chicken and cauliflower hot, with the salad on the side.
–chicken and salad adapted from Real Simple Meals Made Easy; cauliflower original.