On a baking sheet lined with parchment add cauliflower and asparagus
Drizzle olive oil on veggies and season with salt and pepper
Roast for about 35-40 min
Heat a grill pan and coat with olive oil
Season chicken with salt and pepper
Add chicken to grill pan and cook thoroughly (chicken breast should reach an internal temperature of 165 degrees)
Once veggies and chicken are cooked simply plate chicken on a bed of asparagus and garnish with microgreens, shaved parm, and heirloom tomatoes. Serve cauliflower on the side and volia!