Chicken with Riced Cauliflower and Salmon Salad with Spiralized Veggies

Ingredients

For the Chicken:

2 tablespoons of olive oil
1 cup of mixed wild mushrooms, sliced
½ peeled and small diced shallot
2 finely minced cloves of garlic
2 packs of Heinen’s riced cauliflower
1 cup of vegetable stock
½ tablespoon of unsalted butter
1 rotisserie chicken, sliced
Kosher salt and fresh cracked pepper to taste

For the Salmon Salad:

1 pound of fresh salmon
2 tablespoons of olive oil
4 cups each of spring mix and baby spinach
1 cup of loose spiralized sweet potatoes
1 cup of loose spiralized beets
½ cup of riced broccoli
¼ cup of sunflower seeds
¼ cup of grated parmesan cheese
microgreens for garnish
balsamic vinaigrette

Preparation

1. For the Chicken: add the oil to a large sauté pan over high heat and once it begins to lightly smoke add in the mushrooms, shallots and garlic and sauté until browned, about 3 to 4 minutes.

2. Next, add in the cauliflower and cook for 3 to 4 more minutes and then add in the stock and cook until tender, about 3 to 4 more minutes.

3. Finish the riced cauliflower and mushroom mixture with salt, pepper and butter.

4. Serve alongside the rotisserie chicken. Optional garnish: chopped parsley.

5. For the Salad: Season the salmon well on all sides with salt and pepper.

6. Add the oil to a large sauté pan over high heat and once it begins to lightly smoke add in the salmon skin side down. Turn the heat down to medium-high heat and cook for 2 to 3 minutes.

7. Turn the fish over and gently pull always the skin and discard. Cook the fish until it is cooked throughout, about 5 minutes.

8. To Plate: In a large bowl combine the spring mix, baby spinach, spiralized veggies, rice broccoli, seeds, and parmesan cheese and place the salmon over top. Garnish with microgreens.