Servings: 2 large

1 - 1.5 lb chicken tenders (tenderloin) 1 to 1.5 lb chicken tenders (tenderloin)
1 tsp cumin 1 tsp cumin
3/4 - 1 cup shredded cheese, like cheddar or Mexican mix ¾ to 1 cup shredded cheese, like cheddar or Mexican mix
1/2 - 1 onion ½ to 1 onion
3/4 head of cauliflower ¾ head of cauliflower
1 tbsp Butter 1 tbsp Butter
Salt Salt
Oil Oil
Optional, rice vinegar Optional, rice vinegar
* You can mix and match the vegetables, of course. Broccoli, green beans, peppers... note: You can mix and match the vegetables, of course. Broccoli, green beans, peppers...

Brine the chicken: subheading: Brine the chicken:
Cut the tenders into ½-inch thick pieces. Remove white, hard bits, if any.
Put into a ziplock bag, cover with water, and add a good amount of salt.
Let sit in fridge for ½ hour up to a couple of hours. (Haven't tried longer, or really compared with not brining.)
Cook Vegetables: subheading: Cook Vegetables:
Chop the vegetables into bite-size pieces.
Fry on a pan with oil, high heat, for about 4 minutes. Stir occasionally, lower heat, if necessary. It's OK for the vegetables to get a bit singed. Optional, add a splash of rice vinegar and cook a bit. Remove vegetables from pan.
Cook Chicken: subheading: Cook Chicken:
Drain the salt water from the chicken, add fresh water, then drain again. It’s ok for some to remain. Don’t pat it dry or anything like that.
Add 1 tbsp butter and some oil to the pan. Fry the chicken on high, lower when nicely browned.
Add the cumin at some point. Don't forget the cumin! If you didn't brine the chicken, add some salt.
Careful - don't overcook! Chicken is done right when it stops being pink inside.
The rest: subheading: The rest:
Add the vegetables back to the chicken. Add the cheese. It should quickly melt, and the meal is ready.

total calories: 2810 (1.5 lb chicken 2030, 3/4 cup cheese 330, 4 Tbs butter 400, vegetables 50 )  total calories: 2810 (1.5 lb chicken 2030, ¾ cup cheese 330, 4 Tbs butter 400, vegetables 50 )