Salt And Pepper Grilled Chicken With Cauliflower Citrus Topping

The unique cauliflower/apricot garnish adds a refreshing component to a basic grilled chicken cutlet. We kept noshing the cauliflower and then I didn’t have enough! You’re going to love it!

Directions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.

2. Combine chicken cutlets, olive oil, and seasoning in a bowl, mixing to coat. Lay on baking sheet and cover loosely with parchment paper. Bake for 20 minutes or until done. Remove from oven.

3. Alternatively, heat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill for four to five minutes on each side, or until ready. Set aside.

4. Combine cauliflower, apricots, shallots, celery, and dried cranberries in a large bowl, mixing well. Add all remaining ingredients and mix together well. Taste and adjust seasonings if necessary.