Tarragon Chicken

Ingredients

• 3.5 ounces chicken tenderloins
• 6-8 tablespoons of Raw Apple Cider Vinaigrette 
• 3-4 tablespoons fresh tarragon
• 1 cup kale rolled and chopped
• 3 ounces of cauliflower rice
• .5 ounces fresh grape tomatoes
• 1 clove garlic minced
• Imagine Chicken stock

Preparation

1. Marinate chicken in tarragon and  Raw Apple Cider Vinaigrette for 15-20 minutes.
2. Place kale in a small bowl with tomatoes and add apple cider vinaigrette and let sit until later.
3. Place minced garlic into a heated stainless steel pan, add chicken stock to moisten pan and saute until garlic is soft.
4. Add cauliflower to the pan, add stock a little time, letting it cook down to add flavor from the pan.  Do this a few times until the cauliflower is soft. Place on the plate and cover to keep warm OR toss it into the kale and tomato salad.
5. Without washing the pan, add chicken to the hot pan and keep adding chicken stock, allowing it to cook down and make a "gravy."  Keep doing this until the chicken is cooked.
6. Serve over the cauliflower mixture and pour gravy over the top.

Optional Ideas